{"id":7049,"date":"2026-01-28T23:32:15","date_gmt":"2026-01-28T23:32:15","guid":{"rendered":"https:\/\/cookhappylivehealthy.org\/blog\/?p=7049"},"modified":"2026-01-28T23:34:33","modified_gmt":"2026-01-28T23:34:33","slug":"recipes-2-easy-dishes-with-leeks-and-cauliflower","status":"publish","type":"post","link":"https:\/\/cookhappylivehealthy.org\/blog\/recipes-2-easy-dishes-with-leeks-and-cauliflower\/","title":{"rendered":"Recipes: 2 Easy Dishes with Leeks and Cauliflower"},"content":{"rendered":"

‘Tis the Season<\/strong>\u00a0 You can get both leeks and cauliflower any time of year because grocery stores source food from all over the country and world. But since they are cold-weather crops, they taste best–and are often more affordable–in the winter months.<\/p>\n

Here are a couple easy meal ideas for these winter veggies.<\/p>\n

Leek and Sun-Dried Tomato Protein Topper<\/h2>\n

Winter and spring, when fresh produce can be more limited and expensive, try supplementing meals with canned, dried and frozen veggies. For this quick dish, I used sun-dried tomatoes for color and some tomato nutrition since fresh tomatoes are generally not worth the money in winter.<\/p>\n

Protein Options<\/strong> This topping is great on lots of different proteins, including vegetarian, e.g., white fish, salmon, pork chops, chicken breasts, slow-cooked white beans, eggs, etc. I served with brown rice topped with sweet and sour red cabbage for a little more vegetable content.<\/p>\n

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Servings <\/strong>The following amounts will make enough leek topping for 2-4 servings of protein.<\/p>\n

Step 1: Reconstitute Tomatoes<\/strong> Place about 1\/4 cup sun-dried tomatoes in a small bowl with a cup of hot or boiling water and allow to sit until softened. Slice vertically into thin strips and then horizontally to make small squares. Reserve soaking water if needed for leeks in the next step, or reserve for another use.<\/p>\n

Step 2: Saute Leeks <\/strong>Warm 1 Tbsp. butter or olive oil in a large heavy bottomed saute pan over medium heat until gently sizzling. Add about 4 cups leeks, both white and green parts, sliced about 1\/4″ thick. Cook and stir fairly frequently until leeks are wilted and sweet tasting. If necessary to prevent burning or over-browning, add another tablespoon of butter or oil, add a little good broth, and\/or cover with a lid.<\/p>\n

Step 3: Combine Tomatoes and Leeks and Season<\/strong> Stir tomatoes into leeks and allow any water to evaporate. Season with salt and pepper and, if desired a teaspoon or two of dried leaf basil or Italian seasoning. Serve over protein of choice.<\/p>\n

NOTES<\/h3>\n

Sun-Dried Tomatoes<\/strong> must be reconstituted before adding to a dish without a lot of liquid. Otherwise, they will be as hard as shoe leather! So just like the raisins in the earlier recipe for Pecan-Raisin Sauce,<\/a> simply place tomatoes in a bowl with a cup of hot or boiling water. Let them sit while cooking the leeks and they will plump up but still be nicely chewy with lots of concentrated tomato flavor.<\/p>\n

Leeks<\/strong> are part of the onion family. I find them to be sweeter and milder but they need to be treated differently than onions.<\/p>\n