Cut the cauliflower florets and wash them under running water.
Boil the florets in 1.5 lt water with 1 tablespoon of salt for 7 minutes.
Remove from heat and put the florets in cold water to stop the cooking process.
Slice the leek and put it in a pan with the cooking cream, the Sunny heRBs oregano leaves and a pinch of salt. Stew for a few minutes.
Drain the florets and arrange them in a greased baking pan with some more Sunny heRBs oregano leaves.
Pour the mixture of leeks and cooking cream on the cauliflower florets, season to taste and cover with a generous amount of grated Parmesan cheese.
Bake for 20 minutes at 200°C.