1 head cauliflower, cut into small florets
4 tablespoons olive oil, divided
2 large leeks, cleaned, and sliced in half and into half moons
4 cloves garlic, minced
1 cup breadcrumbs
2 tablespoons butter, melted
¼ cup finely grated gruyere
¾ cup heavy cream
Preheat the oven to 425º F
Place the cauliflower in a baking dish 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.
Heat the remaining 2 tablespoons of olive oil in a large sauté pan and when hot, 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 in a 9 X 13 baking dish. Pour the cream over them and bake for 15 minutes or until the cream has thickened.
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 5-10 minutes.