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Preheat the oven to 200°C.
Heat a little olive in a small oven-proof pan over a medium high heat. Take the sausages out of their casing then break off pieces into the oil. Fry the sausages until they start to go dark brown and crisp.
Add the butter and the leek and season with salt. Sweat for around 5 minutes until the leeks are soft. Add the fennel seeds, bay leaf and nutmeg and cook for 2 minutes. Add the plain flour and cook off for another 2-3 minutes.
Add in the milk, around 75ml at a time, mixing together until the sauce is smooth. Add in the mustard and cheese, leaving some to sprinkle over the top, and mix until melted. Add the cauliflower and mix until coated.
Top with the leftover cheese and bake for 20-30 minutes until the cauliflower is soft and the cheese is golden and bubbling.