Preheat BBQ, smoker or fan-forced oven to 200℃. Line a large metal baking tray with baking paper.
Add seasoning ingredients to a dry mixer bowl. Blend for 10 sec/speed 9/MC on. Set aside.
Without washing the bowl, add cranberries and pistachios. Chop for 10 secs/speed 6/MC on. Set aside
Without washing the bowl, add cauliflower florets and chop for 15-20 sec/speed 5/reverse/MC on or until no large chunks remain.
Arrange cauliflower lined baking tray. Bake for 15 min, stirring every 5 min - until dry but not burnt. When done, place on bench to cool.
In the mean time, add bacon and leek to mixer bowl. Chop for 10 sec/speed 4/MC on or until no large chunks remain. Scrape mixer bowl down.
Add butter and chicken stock concentrate and cook for 15 min/100℃/speed 1/MC on.
When bacon and leek are done cooking and the cauliflower has cooled slightly – add reserved cranberries & pistachios and cauliflower and 1/2 of the reserved seasoning mixture to mixer bowl and combine for 10 sec/speed 4/MC on. Set aside to cool.