Place cauliflower in saucepan, add sufficient boiling water from kettle to cover and simmer for 2 minutes.
Chop onion, pepper and leek. Drain cauliflower and once cool chop into smaller florets.
In a non stick pan, heat oil and add onions, pepper and leek. Sauté until soft.
Stir in rice and add cauliflower florets.
Gradually add stock to pan, stirring, allowing each lot to be absorbed before adding the next.
When all the stock has been used up taste to check rice is cooked. This will take approximately 20 minutes.
Add herbs and crème fraiche and serve straight away.
