Roasted Leek and Cauliflower

by Emily Horton


2 medium or 1 large leek, trimmed
1 medium head cauliflower, cut into bite-size florets
1 teaspoon brown mustard seed
1 teaspoon caraway seed
1 teaspoon salt, plus more as needed
Freshly cracked black pepper
3 tablespoons extra-virgin olive oil, plus more as needed


Preheat the oven to 220 degrees.

Halve the leeks lengthwise, and rinse thoroughly under running water, separating the top layers, to remove any dirt or grit. Slice each half across into 1/4-inch thick pieces. Thoroughly dry them and transfer to a large bowl with the cauliflower.

Coarsely crush the mustard, caraway seeds and salt in a mortar and pestle, then add, along with a pinch of black pepper, to the vegetables. Add the oil and toss to coat. Transfer the vegetables to a rimmed baking tray and roast for 20 minutes, until the cauliflower is charred in spots and the leeks are well browned. Halfway through roasting, turn the vegetables over using a spatula or tongs.

To serve, drizzle with a little more oil. Taste, and season with more salt and pepper, as needed.

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