Instructions are for 2 servings. Please modify as needed.

Heat the olive oil in a large saucepan or casserole dish over a low/medium heat. Roughly chop the leeks, slice the garlic, finely chop the rosemary and add to the pan. Sweat gently for a minute or two until tender and fragrant.

Add the cauliflower florets and lemon zest and stir well. Pan fry for a minute or two.

Add the vegetable stock, bring to a gentle boil then simmer for 7-8 minutes until the cauliflower is tender.

Transfer to a blender or use a hand held stick blender to process until smooth. Stir through the heavy cream and season if required to serve.