Cauliflower-Leek Bake (1 Point)

"From a Weight Watchers book. Haven't made it yet, but hope to try soon."
 
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photo by Satyne photo by Satyne
photo by Satyne
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Ms B. photo by Ms B.
photo by Ms B. photo by Ms B.
Ready In:
35mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Preheat oven to 450. Pour the oil in a shallow 2- quart baking dish; heat oil for 2 minutes. Add cauliflower to the dish, toss to coat with oil. Cover dish with foil and bake 15 minutes.
  • Remove the dish from the oven; stir in other ingredients.
  • Bake, covered, until the cauliflower is tender (5 - 7 minutes).

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Reviews

  1. This was really yummy, our leeks were very flavourful. Added rosemary, oregano, sage and fennel seeds and a little dijon mustard to season it and I think that really complimented the veggies. We also added some pre cooked parsnips and used the chicken stock we cooked the parsnips in instead of the water. A lovely dish.
     
  2. I liked it. Used chicken broth rather than water to add flavor. Cooked somewhat longer, some covered and some uncovered. Prefer regular roasted cauliflower, but this would be a nice presentation for company.
     
  3. We liked this dish but I would add a few spices next time as suggested by Slick18. I used a bit of bouillon powder in the water to add some flavour too. I baked it at 400F since I already had a pork roast in the oven. Turned out very good and I will make this again.
     
  4. This was good, but I needed to add a bunch of spices to add some flavor to the veggies. I used oregano, thyme, some lemon juice, and a little rosemary. It was simple to make, but needed to be punched up a little.
     
  5. Loved this, it was quick and easy and tasted great.
     
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Tweaks

  1. I threw a few peeled garlic cloves in with the cauliflower while the cauliflower was first roasting. This added a lot of flavor. In the future (since I am not counting WW points), I will probably add a bit of chicken broth instead of the water when I add the leeks. I think that would make it even better. If you do use water, be sure to salt and pepper. It will need it.
     

RECIPE SUBMITTED BY

<p>I'm an Arizona native, raising two young boys, and loving every moment of life! I'm a stay-home mom, scrapbooker, and avid reader. I love to cook - especially bake and grill. We grill year-round. That's one great thing about living in the desert! I've joined Recipezaar to organize my thousands of recipes and to experiment more with cooking. Love this place!</p>
 
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