Cauliflower and Leeks with Tomato Herb Sauce
350 Best Vegan Recipes: Review #3
I cannot emphasize enough how amazing this tasted. I actually at the entire thing in one sitting. to make this recipe you start out by roasting the cauliflower and the leeks until they start to turn golden brown. Then you blend tomatoes, fresh herbs, olive oil, and red wine vinegar to make a zingy sauce with complex flavors to mix into the cauliflower and leeks. It is really supposed to be an intriguing side dish, however it is so delicious that may end up eating more than you intended.
The only negative critique that I have of this recipe is that it called for too much oil. I really do not like making changes to a recipe the first time I make something just so I know how it was intended to taste originally. However, I made an exception with this one. It called for 3/4 cup of olive oil! I only used 1/4 cup and it was great. I could have even skipped the oil altogether and I probably would not have noticed.
Cauliflower and Leeks with Tomato Herb Sauce Ratings:
Did my toddlers like it: I had to make a second batch just so they could try it and they devoured it.
Will I make it again: Yes!
Overall: 5 out of 5
This recipe can be found on page 151 of 350 Best Vegan Recipes
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