Roasted Leeks and Cauliflower

 A yummy cauliflower variation.

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Roasted Leeks and Cauliflower

Adapted from: The Washington Post

Serves: 4

2 medium leeks, (white parts only), trimmed

1 medium head cauliflower (about 1 pd)

1 teas brown mustard seed

1 teas caraway seed

1/2 teas salt, or to taste

freshly ground pepper, to taste

3 T extra-virgin olive oil, plus more as needed

Heat the oven to 425F.

Cut the leeks in half lengthwise and place under running water to rinse thoroughly so all dirt is removed. Cut into quarter inch slices. Spread on a kitchen towel to allow to dry as much as possible while you prepare the cauliflower.

Core the cauliflower and cut into bite-size florets. Spread over a rimmed sheet pan. Add the leeks as well.

Place the mustard and caraway seeds with the salt and a pinch of black pepper in a mortar and pestle. and coarsely crush them. Sprinkle mix over the vegetables and drizzle with the olive oil. Mix well to coat the vegetables. Place in the oven.

Roast until the cauliflower is slightly charred and the leeks have browned about 20 minutes. Halfway through, remove the pan from the oven, turn the vegetables over with a spatula and return to the oven reversing the pan's position.

If desired, season with more salt and pepper and drizzle with more olive oil.

Notes: 

If you don't have leeks, this can be cooked with diced onions (large) but it isn't quite as good nor is there any contrasting color. If onion is what you have, top with chopped chives when you serve it.

If you have a larger head of cauliflower, increase the amounts of oil, seeds, and seasonings.

If you can't bring yourself to heat your oven in the summer, you can use these seasonings on cauliflower that has been pan fried, steamed, or boiled. The texture of the vegetable changes, but the seasonings work well whichever way you cook it.