I made this with cauliflower too (my kids don't like leeks) and it worked really well. I broke the cauliflower into florets and cooked it in the stock with the leeks, then followed the rest of the recipe. If you really don't like leeks, you could do it just with the cauliflower.
Serves 2-3.
Recipe adapted from the My New Roots blog.
Slice off the root end of the each leek, then cut the stalk into 5cm chunks on the diagonal. Use both the white and pale green part, discarding the dark green tops.
In a large frying pan or saucepan, heat the stock until simmering, add the leeks (and/or cauli), then cover and simmer for 4-5 minutes.
Meanwhile, make the dressing. Combine all the ingredients except for the zest and dill.
When leeks are just tender, remove from the pan and arrange on a serving platter, leaving the remaining broth.
Add the chickpeas to the stock in the pan and heat for about 1 minute, tossing to warm through. Add half the dill and toss.
Remove the pan from heat and serve the chickpeas on top of the leeks.
Scatter the feta over the top, add the dressing, sprinkle with dill, lemon zest, and plenty of black pepper.
Serve immediately.
3 large leeks
Half a cauliflower, cut into florets (if using)
250ml vegetable stock
400g tin chickpeas, drained
75g feta, crumbled
For the dressing:
2 tbsp extra virgin olive oil
1 tsp runny honey
Juice and zest of 1 lemon
1 garlic clove, minced
A pinch of salt and pepper
1 small bunch fresh dill