this is a fav - except for the nutmeg,,,, not used here
Cauliflower & Leek Gratin
1 (2 1/2-pound) cauliflower, cut into 1" florets
6 tablespoons unsalted butter
3 medium leeks (white and light green parts), halved lengthwise, rinsed, and thinly sliced crosswise (3 cups)
1 1/2 cups heavy cream
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup grated Parmesan cheese
1/2 fresh breadcrumbs, mixed with Parmesan cheese
Bring a large pot of lightly salted water to a boil; add cauliflower and blanche 4 minutes, or until very crisp-tender. Drain in a colander; rinse under cold water to stop the cooking. Drain; let dry on paper towels.
Heat oven to 400 F. Butter a 2 1/2 quart baking dish with 1 tablespoon of the butter.
Melt remaining butter in a large skillet over medium-low heat; stir in leeks. Cover skillet; slowly cook 10 minutes, stirring once or twice, until leeks are softened. Remove from heat; add cauliflower and toss. Transfer the mixture to prepared baking dish.
Mix cream, nutmeg, salt, and pepper together and pour over cauliflower mixture. Sprinkle Parmesan crumbs over the top. Bake 35 minutes until bubbly and crumb topping is golden.