I have been discovering that something magical happens to vegetables when you rub some oil on them and roast them up in the oven. They caramelize, get slightly crispy, and almost a little nutty. Cauliflower is no exception. I was never a huge fan of broccoli's fairer cousin, but this dish really made a believer out of me. Topped with orange zest and a squeeze of the juice and I almost ate the whole head in one sitting. Enjoy!



Ingredients
1 head of cauliflower
1/2 cup of chopped leeks
2 cloves of chopped garlic
3 tablespoons oil {I used canola but olive works well too}
1 tablespoon of orange zest
Juice of half an orange
Salt
Pepper

Here's How
1. Trim the cauliflower by removing the green leaves at base.
2. Cut cauliflower into 3/4 inch "steaks" by slicing the cauliflower from top to bottom.
3. Combine oil, chopped leek, and garlic in a small bowl.
4. Arrange the steaks and florets on a lightly greased baking sheet and brush with oil mixture.
5. Season with salt and pepper to taste.
6. Bake cauliflower at 400 degrees for 15 minutes, flip steaks and bake for an additional 15 minutes or until heart of cauliflower is fork tender.
7. Remove cauliflower from baking sheet and sprinkle with orange zest and fresh squeezed orange juice.
8. Enjoy!

Note: You will probably only get two steaks that stay together when cutting the cauliflower and the rest will break off into florets. Season and bake the florets the same way as the steaks and serve together.