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Preheat oven to 180C.
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To make the filling for the cannelloni, in a fry pan add the olive oil, leek, garlic, thyme and bacon. Begin to fry off for a few minutes, allowing the mix to soften and gain a light colour.
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Add the chicken mince and brown off. Then add the mushrooms and lightly fry. Next add the liquid from the porcini, and allow this to reduce down.
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Season with salt and pepper and allow to cool.
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Add the egg and the parmesan cheese to the cooked mixture, and mix further to combine.
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Transfer the mixture to a piping bag, and fill each cannelloni shell. Once all shells are filled, set aside.
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For the béchamel, cook the cauliflower in the milk with the bay leaves in a small pot on the stove, until soft and breaking apart. Remove the bay leaves, and blitz the cauliflower and milk mixture until smooth.
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In a separate pot, create a roux by melting the butter and whisking it into the flour. Pour the roux into a pan on a low to medium heat and slowly pour in the milk and cauliflower mixture. Allow the mixture to cook until it has thickened and the flour is no longer raw.
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Pour half the béchamel onto the bottom of the tray, forming a bed for the cannelloni. Place the filled cannelloni shells on top and pour the rest of the béchamel over the top to cover.
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Bake the cannelloni for 35-45 minutes or until cooked.
