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