Instructions

Heat the oven to 190°C/170°C fan/gas 5 and heat a large saucepan of water until boiling. Add the cauliflower florets and leek slices, then cook for 3 minutes.
Put all the sauce ingredients, except the bay leaf and thyme, into a blender and whizz until smooth.
Lift out the cauliflower and leek with a slotted spoon into a bowl and set aside. Discard the water, put the pan back on a low heat and pour in the sauce. Add the bay leaf and thyme.
Clean the blender and quickly whizz together the herb topping ingredients until you have fine crumbs.
Add the cauliflower and leek to the hot sauce, stir to combine, then season with salt and pepper. Tip the mixture into the baking dish and sprinkle over the herby breadcrumbs. Bake on the bottom shelf of the oven for 20-25 minutes or until the topping is golden brown. Keep an eye on it – you don’t want it to burn. Serve straightaway.