Gently steam the cauliflower and leek for about 5 minutes until soft

In a large frying pan, heat the oil

Add the cauilflower and leek

Add the rice

Add about 1/3 of the stock

Bring to the boil and simmer

When most of the liquid has been absorbed add the next third

Stir and simmer

Add the remaining stock

Check that the rice is cooked and add more liquid if necessary

When the rice is soft, stir in the cheese

Serve immediately