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Cut the cauliflower into small florets and grate 1/4 of the head using a box grater or food processor. Set aside.
Preheat the oven to 400F. Place 1 cup of the cauliflower florets into a bowl and add salt, pepper, and 1 tbsp olive oil. Additional options: 1 tsp paprika, zest of half a lemon, 1/4 cup grated parmesan, chives, and 1 clove garlic, minced. Toss to combine.
Line a baking sheet with parchment paper and spread the cauliflower mixture on top. Cook for 15-20 minutes or until golden.
Thinly slice the leek into rings.
In a saucepan heat 1 tbsp olive oil over medium high.
Add the leak and cook for 3 minutes or until softened. Add the corn and remaining cauliflower (florets and grated cauliflower) and stir to combine. Season with salt and pepper. Add water. Cover with a lid and cook for 12 minutes, until cauliflower has softened.
Stir in the beans.
Add in the heavy cream and cook for 3-5 minutes. Top with the roasted cauliflower and fresh dill, and serve.
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