Cauliflower with Leeks and Sun Dried Tomatoes
Elevate your side dish game with this irresistible recipe for Cauliflower with Leeks and Sun-Dried Tomatoes—a vibrant medley of nutrient-rich ingredients and bold Mediterranean flavors. Tender cauliflower florets are gently steamed in savory vegetable broth alongside mellow caramelized leeks, creating a perfect balance of textures. Chopped sun-dried tomatoes add bursts of tangy sweetness, while fragrant garlic and fresh thyme infuse the dish with irresistible aroma. Quick to prepare and packed with wholesome goodness, this gluten-free, plant-based recipe pairs beautifully with roasted proteins or can be enjoyed as a light, flavorful main. Ready in just 40 minutes, it’s a versatile and healthy addition to any meal!
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Recipe Information
Ingredients
- 1 head cauliflower
- 2 medium leeks
- 0.33 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 2 tablespoons olive oil
- 3 cloves garlic
- 0.5 cup vegetable broth
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
1. Prepare the cauliflower by removing the leaves and cutting it into small, bite-sized florets. Rinse and pat dry.
2. Trim the leeks by cutting off the dark green tops and root ends. Slice the white and light green parts into thin rounds, then rinse well to remove any dirt or sand.
3. Finely mince the garlic cloves.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
5. Add the sliced leeks to the skillet and sauté for 5-7 minutes until softened and slightly caramelized.
6. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
7. Add the cauliflower florets to the skillet and mix well so that they are coated with the oil and aromatics.
8. Pour in the vegetable broth, reduce the heat to low, and cover the skillet. Let the cauliflower steam for about 10 minutes, stirring occasionally, until tender but still slightly crisp.
9. Stir in the chopped sun-dried tomatoes, fresh thyme leaves, salt, and black pepper. Cook uncovered for another 3-5 minutes to allow the flavors to meld.
10. Taste and adjust seasoning as needed.
11. Transfer the cauliflower with leeks and sun-dried tomatoes to a serving dish and garnish with additional thyme leaves if desired.
12. Serve warm as a side dish or enjoy it on its own!
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4159 mg | 181% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 32.9 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3662 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
