This recipe was given to us by a favorite customer at the market. It's good for fall cauliflower, when red peppers and leeks are also available. (And when you won't mind the oven on at 400 for most of an hour.)
2 heads cauliflower, cut into florets
2 leeks, thinly sliced, white and pale green parts only [you can save the tougher green ends for stock]
1 red bell pepper, thinly sliced
1/4 cup olive oil
2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 Tbsp chopped fresh thyme
1/2 tsp salt
Preheat oven to 400°F. Line a rimmed baking sheet with foil.
Place the cauliflower, leeks, and red pepper on the baking sheet.
In a small bowl, combine the rest of the ingredients. Add to cauliflower mixture, tossing gently to coat.
Bake until tender, 35 to 45 minutes, stirring occasionally. Enjoy!
2 leeks, thinly sliced, white and pale green parts only [you can save the tougher green ends for stock]
1 red bell pepper, thinly sliced
1/4 cup olive oil
2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 Tbsp chopped fresh thyme
1/2 tsp salt
Preheat oven to 400°F. Line a rimmed baking sheet with foil.
Place the cauliflower, leeks, and red pepper on the baking sheet.
In a small bowl, combine the rest of the ingredients. Add to cauliflower mixture, tossing gently to coat.
Bake until tender, 35 to 45 minutes, stirring occasionally. Enjoy!