Cauliflower, Leek, and Parmesan Au Gratin

Cauliflower takes on the rich flavors of cream, leeks,
and Parmesan in this golden-baked vegetarian side dish.

Ingredients:
1 (2 1/2-pound) regular or golden cauliflower, cut into 1-inch florets
6 tablespoon(s) unsalted butter
3 medium leeks (white and light green parts), halved lengthwise, rinsed, and thinly sliced crosswise (3 cups)
1 1/2 cup(s) heavy cream
1/4 teaspoon(s) grated nutmeg
1/4 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper
1/2 cup(s) grated Parmesan cheese
1/2 fresh breadcrumbs, mixed with Parmesan cheese

Directions
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 degrees 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.