Roasted Cauliflower with Crispy Leek Rings

Makes 4 to 5 Servings




One small to medium cauliflower
1 large leek
2 tablespoons olive oil
1/2 teaspoon kosher salt





Preheat the oven to 425°F.  Cut the cauliflower into medium florets.   Slice the white part of the leek into thin rounds, breaking them into little “rings.”   Place the cauliflower, leek, oil, and salt in a 9 x 13-inch baking dish and toss to coat evenly with the oil.  Bake until the cauliflower starts to brown and the leek “rings” become crispy, 35 to 40 minutes.  Stir the vegetables halfway through to ensure even cooking.


Nutrition Information per Serving 


80 calories, 6g fat, 1g saturated fat, 150mg sodium, 6g carbohydrate, 2g fiber, 1g protein, 50% vitamin C

Use plastics to lock out oxygen and lock in flavor and nutrients. Refrigerate cauliflower in sealable plastic bags, squeezing out as much of the air as possible. Minimizing exposure to oxygen will help preserve the nutrient value of your food and help keep it fresh.    » more
If you can’t find leeks at your local market, use a bunch of green onions and simply slice the white ends into thin rounds.    » more
Recipe by Liz Weiss, MS, RD. Liz Weiss is an award-winning journalist and registered dietitian specializing in health, nutrition and culinary communications.    » more
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