SERVES 4
—
1 large head cauliflower (about 2 pounds/910 g), cored and cut into bite-size florets
1⁄4 cup (60 ml) extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 leeks, white and light green parts only, cut in half lengthwise and rinsed clean
3 sprigs fresh thyme
2 cloves garlic, minced
8 ounces (225 g) Yukon Gold potatoes (about 3), peeled and quartered
3 cups (720 ml) chicken stock
2⁄3 cup (185 ml) heavy cream
2 lemons, zested and juiced
Freshly cracked pepper
Watercress-Pistachio Pesto (page 267), for serving
Dukkah (page 268), for serving