Great for Easter, this gratin can be made ahead of time and reheated later - loosely cover with foil and bake for 10-12 minutes in a preheated 375F oven.
1 head cauliflower, cut into small florets
4 tablespoons olive oil, divided
2 leeks, cleaned and julienned
4 cloves garlic, minced
1 cup breadcrumbs
2 tablespoons butter, melted
¼ cup finely grated gruyere
¾ cup heavy cream
Heat the oven to 400º F
Place the cauliflower on a baking sheet and add 2 tablespoons of olive oil and mix well.
Bake for 20-25 minutes or until tender and starting to brown. Remove from the oven and set aside.
Meanwhile, heat the remaining 2 tablespoons of olive oil in a large sauté pan, and when hot and the oil shimmers, add leeks and cook for about 5 minutes or until starting to wilt.
Add garlic, cook another minute, remove from heat, and set aside.
Meanwhile, mix the breadcrumbs, butter, and cheese in a small bowl, and set aside.
Combine the cauliflower and leeks and place them in a 9 X 13 baking dish.
Pour the cream over cauliflower/leek mixture and bake for 15 minutes or until the cream has thickened and is bubbly.
Remove the dish from the oven, and sprinkle the breadcrumb mixture evenly over the vegetables.
Return to the oven and cook until lightly browned, about 5 minutes.