Add a little coconut oil into a large pan and sauté the onions, garlic, leek and courgettes until soft and brown. Add in the cauli-rice and cook with the veggie mix for a few minutes before adding the stock.

Add the spinach and chopped kale, allowing it to wilt into the cauli-rice mix.

Take half of the veggie-cauli mix and add to a blender, then combine until smooth.

Reintroduce the smooth mix back to the remaining half of the veggie-cauli mix and stir in the nutritional yeast before plating up.

Drizzle with olive oil, toss on the seeds and chopped herbs, beetroot salt and an extra sprinkle of nutritional yeast.

Add a dollop of Roasted red pepper pesto for an extra kick.