Roasted Cauliflower and leeks with spelt crumb topping

By AnnieMro

Ingredients

• 1 large cauliflower
• 3 leeks
• 1/4 cup Longo's extra virgin olive oil
• 1/4 tsp each salt and pepper
• 2 tsp finely chopped Longo's fresh rosemary
• 1 1/4 cups spelt breadcrumbs
• 3 tbsp melted butter
• 1/4 cup fruit juice such as apple or tropical
• 1 cup shredded Asiago cheese

Details

Servings 8
Adapted from longos.com

Preparation

Step 1

Cut cauliflower into florets to make 8 cups and place in a large bowl. Trim leeks at stem end; cut off darker green ends. Rinse and dry well. Cut into 2-inch lengths; place in bowl along with cauliflower. Toss with oil, salt and pepper. Place in single layer on parchment paper lined baking sheet. Roast in centre of preheated 425F oven for about 40 minutes or until softened and golden. Let cool slightly. Reduce oven temperature to 375F.

Transfer leeks to cutting board; chop coarsely. Mix back into cauliflower along with rosemary. Transfer to 8 cups casserole dish.

In a bowl, combine breadcrumbs with butter and fruit juice, tossing until thoroughly moistened. Stir in cheese. Top vegetables with breadcrumb mixture.

Bake in centre of oven for 20 minutes or until topping is golden brown.