1. In an oven proof casserole, sauté off the leeks until just softened. Grate in the cloves of garlic and cook for 1 minute longer.
2. Toss the cauliflower florets in oil, then distribute them evenly on top of the leeks. Roast at 220C on convection for 10-12 minutes, until the cauliflower is a little golden in places – but a little al dente when pierced with a knife.
3. While the cauliflower is roasting, make the cheese sauce. Add your butter to a pot and cook until melted. Next, add and blend in the flour to form a roux. Cook out the roux until it’s a uniform light golden colour. Then, slowly whisk in the warm milk, and cook until thickened. Cook for 5 minutes until there is no floury taste.  Lastly, add the whole grain mustard, add HALF the cheese, and add the nutmeg. Whisk everything together and season to taste.
4. Now, remove the roasted cauliflower from the oven. Pour the cheese sauce over the cauliflower, and top everything with the rest of the cheese. Bake for 15-20 minutes until golden and bubbly – bearing in mind that bake times will vary a little depending on the oven you’re using. As always, monitor the progress as you go along.
5. To prepare the Gremolata: Chop the parsley. Zest the lemon, then juice it. Grate the garlic. Combine all the ingredients and add salt to taste.

Whether it’s a family dinner favourite or an Easter weekend celebration lunch, this is a year-round dish for all seasons – and one that deserves to be shared.