Cauliflower and Leek Gratin

Cauliflower and Leek Gratin
1 head cauliflower
3 leeks, white part only
2 cloves garlic, minced
2 tablespoons unsalted butter
1/4 teaspoon white pepper
1/2 teaspoon salt
2 tablespoons flour
1 1/2 cup milk, cold
1/2 cup grated Gruyere cheese
3 tablespoons unseasoned bread crumbs
Preheat oven to 375 degrees.
Remove leaves and stem from cauliflower, but leave the core in and the head whole. Place the head of cauliflower over a steamer insert and steam for 10-15 minutes, or until just tender when a knife is inserted. Set cauliflower aside to cool while making the sauce.
Slice leeks in 1/2-inch thick slices and wash thoroughly.
Preheat saute pan over low heat, add butter, leeks, garlic, salt and white pepper, saute without browning for 10 minutes. Add flour to leeks and cook for 2 minutes. Add milk and turn heat up to medium, cook while stirring constantly, when the mixture comes to a low boil turn off the heat and set aside.
Place cauliflower into a 9-inch cast pan or 6 individual dishes; remove the core at this point and the whole cauliflower will just fall apart. Chop up the removed core and add back to the dish. Pour the sauce over the cauliflower, sprinkle with cheese and then the breadcrumbs. Place in the oven on the top rack and bake until golden brown approximately 25 minutes.
Serves six.
Nutrition values per serving: 185 calories, 9 g fat, 19 g carbohydrates, 3 g fiber, 8 g protein, 28 mg cholesterol, 323 mg sodium.
Shelly Young, The Chopping Block, Chicago