CAULIFLOWER GREEK YOGHURT GRATIN
2 large leeks, light green and white parts only, chopped
1 tbsp onion powder
1 lb. cauliflower, chopped large pieces
1 -10oz container Greek Yogurt
1 tsp coconut oil or rapeseed oil
1/4 cup fresh parsley, chopped
1 tbsp Parmesan cheese
Place oven in top third of oven, and preheat to 200 degrees.
1. Place oil in a 10 in cast iron pan, or oven safe pan, melt over medium low heat. Once melted, add leeks, cook for 15 minutes.
2. Place cauliflower, yogurt, and 1/2 of the parsley in a large bowl, toss to combine. Once leeks are finished cooking, add them to large bowl with cauliflower, stir to combine. Add entire mixture back to pan. Spread out evenly, top with cheese. Place in oven and cook for 25 minutes.
3. Turn heat up to 220 degrees, and brown the cheesy top for 3-4 minutes, or until golden brown. Remove from oven, and sprinkle the other 1/2 of the fresh parsley on top to serve. Serve immediately or store leftovers in an airtight container for up to 3 days.