Step 1

Heat the oil and 25g of the butter in a large saucepan over medium heat. Stir in the leek and garlic for 4 minutes or until soft. Stir in the cauliflower. Add milk and stock. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 13-15 minutes or until tender. Drain, reserving 2 tablespoons of the cooking liquid.

Step 2

Return the cauliflower and reserved cooking liquid to the pan. Season. Blend with a stick blender until smooth.

Step 3

Heat a small frying pan over medium-high heat. Cook remaining butter, swirling occasionally, for 2-3 minutes or until golden. Stir in the lemon juice and lemon thyme.

Step 4

Spoon the cauliflower puree onto a platter. Top with steamed beans and spoon over the sauce.