Leeks are my new love. Not only are they a superfood, just look at the health benefits of leeks:

According to Daphne Stamos Keshishian, MD, leeks are rich in vitamins K. and A, manganese, iron, and copper. They are also rich in the B vitamin complexes including folate. They are a good source of omega 3 fatty acids.

Leeks contain the flavonoid, kaempferol, which has been shown to have protective effects on the blood vessels and therefore offer cardiovascular benefits. Additionally, kaempferol has been touted for anticancer effects.

Leeks offer phytonutrient antioxidents which protect cells from damage. They are also high in fiber, which helps to aid in digestion.

Ingredients

1 Large organic cauliflower head

3 large leeks

coconut oil spray

3/4 to 1 cup of grated Gruyere cheese (can also use smoked Gouda or any of your favorite cheese)

1/3 cup Mascarpone cheese (you can also use heavy cream or cream cheese)

de-stem the cauliflower and separate flower heads wash leeks and slice. I usually remove the first set of leaves. I stop slicing when I am a few inches up the green.

add leeks and cauliflower to backing dish (putting the leeks on the bottom) and generously

spray with coconut oil. salt and pepper to taste. Bake 45 minutes to one hour on 350 degrees until caramelized and soft. Remove from oven.

Rough chop and add to a baking dish. toss in the Mascarpone and Gruyere

Return to the over for 20-30 minutes until heated through thoroughly.

Warning: You may have to double up on this. the first time you make it, you won’t want to share!

Serve with just about everything!