Ingredients:

5g organic coconut oil or butter 2 medium sized leeks, chopped 300g cauliflower, grated 200ml fresh chicken or vegetable  stock (see recipe on page 58) 15 baby plum tomatoes 100g frozen peas 1-2 green chillis 1/2 tsp black pepper 1/2 tsp sea salt flakes 1/2 tsp paprika 1/2 tsp Italian herb mix 80g grated cheddar cheese (use  dairy free cheese if preferred)
SERVES 2

Method:

Melt the oil or butter in a large frying pan over a medium heat.
Add the leeks and cauliflower. Sauté for 3-4 minutes, stirring frequently.
Add half of the stock and mix well. Add the tomatoes, peas and chillis.
Add the salt, pepper, spices and herbs and sauté until everything starts to soften. Remove from heat.
Prepare a medium / hot grill.
Spoon a layer of the mixture into an  ovenproof dish (big enough to contain all of the mixture). Add a layer of cheese then another layer of vegetable mixture. Top with the remaining cheese.
Place under grill for around 3 minutes, until the cheese is golden and bubbling.
Consume immediately.