Leek, mushroom, and cauliflower casserole recipe

Ingredients

• 1 large cauliflower, divided into florets
• 2 tbsp coconut oil
• 10 oz (280 g) leeks, very finely sliced
• 10 oz (280 g) mushrooms, roughly chopped into small pieces
• Sea salt
• Lemon pepper
• 1 tsp konjac flour / glucomannan powder
• 2 cups 1 pint milk (whatever milk you prefer – thin coconut, almond, hemp…)
• 6 oz 170 g sharp (strong) cheddar cheese, grated
• 1½ tbsp white wine vinegar (do not leave this out!)
• 1 oz (30 g) roasted sunflower seeds

1. Place the cauliflower florets in a steamer and steam until just tender, about 15 minutes.
2. Meanwhile, gently sauté the leeks and mushrooms in the coconut oil over a low heat until they are just soft.  Season with sea salt and lemon pepper to taste and stir.
3. Put the konjac flour In a small bowl and using a small whisk, add 1 cup / 8 fl oz. of milk to the bowl and immediately whisk quickly to disperse the flour thoroughly.
4. Pour the milk / flour mix into the pan with the vegetables and stir thoroughly and continuously until the sauce thickens.  Add the other 1 cup of milk and stir well.
5. Stir 5½ oz. / 155 g of the cheese into the sauce, and continue stirring until completely melted.
6. Add the white wine vinegar, stir well, and remove sauce from the heat.
7. Place the steamed cauliflower in a single layer in a casserole dish (pretty side up :-) )
8. Pour the cheese and veggie sauce over the florets to cover them completely.
9. Sprinkle the remaining grated cheese evenly over the top.
10. Sprinkle roasted sunflower seeds evenly over the top.