Cauliflower gratin with caper walnut greens

Remove the cream sauce from the fridge.

Put a medium pot of salted water on to boil. Remove the leaves and stalk from the cauliflower and cut into bite sized pieces. Once the water is boiling, cook the cauliflower for 4 to 5 minutes, until just cooked. Do not overcook. Strain.

Cut the leek in half lengthwise. Wash and thinly slice, then cook in a little oil on medium heat for 6 minutes, until soft.

Mince the garlic, add to the leek and cook for another 3 minutes, stirring regularly.

If it’s getting too sticky, add a few splashes of water to help the leeks cook down.

Preheat oven to 200 degrees Celsius.

Finely chop the parsley.

In a bowl, combine cooked cauliflower with the leeks and three quarters of the parsley. Add the cream sauce, a pinch of salt and a good crack of black pepper. Taste and add more salt, if needed.

Place the cauliflower mixture in a baking dish or cast iron pan.

Sprinkle over the panko crumb. Bake for about 12 minutes, or until golden brown.

Sprinkle over remaining the parsley before serving.

Remove the tops from the radish and thinly slice

Dress the greens, radish and walnuts with the caper vinaigrette (you shouldn’t need any salt).

Dig in!