Lucky for us leeks are available just about everywhere, and just about all the time. Leeks used to an expensive, almost exotic treat not so very long ago. Roasted in the oven with cauliflower they provide a wonderful change of pace to any meal. The vegetables are glazed with a balsamic and olive oil dressing while they bake and topped with coarsely chopped pistachios as a garnish. These are good! The allspice and lemon zest make a great combination. I served this with thin slices of very rare, seared ahi tuna. Infact this vegetable dish is so good we thought we could have just this for a flavorful, healthy lunch anytime.
3 cups of cauliflower florets
3 leeks
1 tablespoon lemon zest
¼ cup aged balsamic vinegar
¼ cup olive oil
1/2-teaspoon allspice
Cut the green tops off the leeks about 1 inch above where the white base turns green. Your sections of leeks should be 4 – 6 inches in length. Reserve the discarded tops for stock or other uses. Cut the washed leeks into ¾ inch slices. Set on paper towel to absorb moisture. Break your cauliflower florets into small chunks about 1-½ inches in size. Place in microwave on paper towel and cook on high for 3 minutes. Line a baking tray with parchment paper. Add the leeks and cauliflower. 
Sprinkle with lemon zest. Mix the vinegar, oil, and allspice and drizzle over vegetables. Stir gently and spread out on pan. Bake in a preheated 400˚ oven for 15 minutes, gently turning once. Remove to serving platter and top with any remaining liquid from your baking sheet and the pistachios.
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