ROASTED CAULIFLOWER WITH HAZELNUTS & LEEKS

 

A flavor pairing made in heaven.  So easy you can make it during the week; so beautiful you'll be proud to serve it at a dinner party.  

The inspiration for this dish came from a cauliflower soup (in a nice restaurant) that was garnished with roasted hazelnuts. 😋 The flavor pairing was so delicious that I began experimenting with ways to turn that combination into an super easy, super yummy veggie dish 💃 🕺

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PREP TIME:  10 min

 

COOK TIME:  30 min

 

SERVES:  4

INGREDIENTS

🌿 1 head cauliflower
🌿 2 leeks (prei), thinly sliced
🌿 1/3 cup (60 g) hazelnuts
🌿 3 cloves garlic, minced

🌿 1 tsp salt
🌿 ½ tsp black pepper
🌿 3 TBSP (45 ml) olive oil
🌿 Fresh chives to garnish

cauliflower, leeks (prei), hazelnuts
garlic, olive oil
example of slicing leeks up to where the green starts to become darker...
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COOKING INSTRUCTIONS

1)  Preheat oven to 425 F / 220 C


2)  Add minced garlic, salt, pepper and olive oil to a large bowl and mix well


3)  Add cauliflower, leeks, hazelnuts to the bowl and toss several times to thoroughly coat


4)  Spread mixture out onto a large baking sheet/roasting tray in a single layer and cook for 25 minutes.


5)  Switch the heat in the oven to the top source (brill/broil) and cook another 5 minutes to brown the top.

Add minced garlic, salt, pepper and olive oil to a large bowl and mix well.
...mix well.
Add cauliflower, leeks, hazelnuts to the bowl and toss several times to thoroughly coat
fully mixed
Spread mixture out onto a large baking sheet/roasting tray in a single layer and cook for 25 minutes.
Switch the heat in the oven to the top source (brill/broil) and cook another 5 minutes to brown the top.
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SERVE

6)  Transfer to a serving bowl, garnish with fresh chives and serve immediately…(cold cauliflower is not great…in my humble opinion) 😊

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Recipe & Photo Credit:  Cathy Menees​

COOK'S NOTES

PREP TIP

 

Mixing the garlic, salt and pepper with the olive oil first gives you a sort of ‘dressing’ and makes it easier to distribute the seasonings across all the veggies.  If you add all the ingredients to the bowl at the same time, the garlic, salt and pepper could stay clumped together so the flavor wouldn’t really spread through the cauliflower.

OVEN TIP

 

Not all ovens cook evenly.  If yours is one of those, rotate the tray half-way through the cooking to get more even browning/roasting.

SERVING TIP

 

If you’re serving this as a side dish and you find yourself waiting for other food to be finish cooking, just turn your oven down to 200 F (or 100C) and keep the cauliflower in the oven for a few more minutes to stay warm.

 

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