Fetta & Herb Cauliflower Bake

While the cauliflower is roasting, thinly slice the leek and brown onion. Finely chop the garlic. Pick the thyme leaves. Roughly chop the parsley. Zest the lemon to get a good pinch, then cut in half. In a medium bowl, combine the parsley, lemon zest, shredded Cheddar cheese and panko breadcrumbs. Drizzle generously with olive oil and season. Stir to combine.

In a large frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Cook the onion and leek, stirring occasionally, until softened, 4-5 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Add the plain flour and cook, stirring, until the onion is coated, 2 minutes. Remove the pan from the heat, add the Dijon mustard, light cooking cream and vegetable stock powder. Stir to combine. Add the roasted cauliflower, crumble in the fetta cubes, and stir to coat. Season.

Transfer the mixture to a baking dish. Top with the cheesy breadcrumb mixture and bake until golden and the cheese has melted, 8-12 minutes.

While the bake is in the oven, trim the green beans. Cut the carrot into thin sticks. Wash and dry the frying pan and return to a medium-high heat. Add the green beans, carrot, a good squeeze of lemon juice and a dash of water. Cook, tossing, until the veggies are tender, 4-5 minutes. Season.