How do I prepare the cauliflower for roasting?

Cut the head of cauliflower into florets, toss them with olive oil, salt, and pepper, then bake at 375 degreesF for 25-30 minutes until tender.

What is the best way to clean and prepare leeks for this recipe?

The recipe calls for one large leek to be sauteed until tender, suggesting it should be sliced and thoroughly washed to remove any grit before cooking in olive oil.

Can I adjust the spice level in this dish?

Yes, the recipe uses 1/4 teaspoon of red pepper flakes; you can easily increase or decrease this amount when adding it with the garlic to suit your preference for heat.

What role does tarragon play in this recipe?

Fresh chopped tarragon is added at the very end, off the heat, to infuse the dish with its distinctive anise-like, slightly peppery aroma and bright, fresh flavor.

How should I store leftovers of this Roasted Cauliflower with Leeks and Tarragon?

Store any leftover roasted cauliflower and leek mixture in an airtight container in the refrigerator for up to 3-4 days for best freshness.

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Roasted Cauliflower With Leeks and Tarragon
[Vegan, Gluten-Free]

Name: Roasted Cauliflower With Leeks and Tarragon [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 4 servings
Ingredients: 1 head cauliflower; 1 large leek; 2 celery stalks, cut at an angle; 3 garlic cloves; 1/4 teaspoon red pepper flakes; 1/4 cup fresh chopped tarragon; Salt and pepper to taste; 1/4 cup vegetable broth

KG By: Kristen Genton

Author Bio

Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven... Read More

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A vibrant plate of roasted cauliflower florets mixed with tender sauteed leeks, celery, and garlic, garnished with fresh green tarragon.

Roasted Cauliflower with Leeks and Tarragon

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Roasted Cauliflower With Leeks and Tarragon [Vegan, Gluten-Free]

246

Dairy Free

Vegan

This recipe is remarkable because of the depth of flavor – you get a hint of spice from red pepper flakes, anise from the tarragon, and a slightly sweet from the leeks. This exceptionally tasty ballet of flavors that will dance across your palate and straight onto your list of... Read More

Ingredients You Need for Roasted Cauliflower With Leeks and Tarragon [Vegan, Gluten-Free]

1 head cauliflower
1 large leek
2 celery stalks, cut at an angle
3 garlic cloves
1/4 teaspoon red pepper flakes
1/4 cup fresh chopped tarragon
Salt and pepper to taste
1/4 cup vegetable broth

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How to Prepare Roasted Cauliflower With Leeks and Tarragon [Vegan, Gluten-Free]

Preheat your oven to 375°F. Cut the cauliflower into florets and place on a baking sheet.
Toss them with olive oil, salt, and pepper and bake them for about 25-30 minutes.
Meanwhile, in a large pan, sauté the leeks and celery in about 2 tablespoons of olive oil just until tender (about 5 minutes).
Add in the garlic and red peppers flakes and cook them until they're fragrant.
Add in vegetable broth and cook it all for about 2 more minutes.
Turn heat off and toss in the cooked cauliflower and tarragon.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.