This Mediterranean-inspired dish begs to be served alongside white beans seasoned with herbes de Provence (or rosemary, thyme, and fennel) or served on top of hummus mixed with fresh-cooked brown rice. Yum.
- leeks, white and light green parts only
- extra-virgin olive oil
- kosher salt and black pepper
- chopped fresh tomatoes or canned tomatoes with juice
- minced garlic or garlic powder
- pitted green olives
- dried basil
- Halve the leeks lengthwise, rinse clean, and slice into thin half-moons. Warm the olive oil in a large pan over medium heat. Add the leeks, stir, and cover. Sprinkle with a pinch of salt and a few grinds of pepper. When the leeks have softened a little, add the tomatoes, cover, and cook for a few minutes.
- Meanwhile, halve and core the cauliflower. Slice each half crosswise into thick “steaks.” Place the cauliflower steaks on top of the vegetable mixture in the pan. Top with garlic and olives. Cover, turn the heat to medium-low, and steam undisturbed for several minutes. Add water if the mixture is dry. Cook until the cauliflower is soft.
- Season with lots of basil, drizzle with olive oil, and serve.