Ingredients

• 1 small cauliflower, cut into florets
• 1 fennel, cut into thick slices
• 1 leek, sliced
• 500g That's Amore Ricotta Delicata
• 300ml That's Amore Real Milk
• Pinch of ground nutmeg
• 50g That's Amore Grated Parmesan
• Extra-virgin olive oil
• Salt & pepper, to taste

Instructions

Preheat oven to 180°C.

Boil fennel and cauliflower in a large pot of salted boiling water for 3 mins, drain and set aside.

In a small pan, sauce leek with olive oil for 4 mins and set aside.

Place ricotta, milk, nutmeg, salt and pepper in a blender and combine until smooth. Add more milk if needed.

Add leek, fennel and cauliflower to a large baking dish and pour over the cheese sauce. Cover the dish with foil and bake for 20 mins.

Remove foil and sprinkle grated Parmesan on top.

Bake uncovered for another 15 mins or until golden and bubbling.