Each serving 184 cal. 15g fat, 4g protein, 10g carbmore
(2½ 0lb) regular or golden cauliflower, cut into 1-inch florets
Tbsp unsalted butter
medium leeks (white and light green parts), halved length wised, rinsed, and thinly sliced crosswise (3 cups)
cups heavy cream
tsp each grated nutmeg, kosher salt, and freshly ground pepper
cup each grated Parmesan cheese and fresh breadcrumbs, mixed together
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. (Can be prepared up to this point 1 day before serving; refrigerate wrapped in paper towels.) Heat oven to 400 degrees. Butter a 2 1/2 quart baking dish with 1 tbsp. 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.