1 head Cauliflower
3 Leeks, white part only
2 cloves, Garlic, minced
2T Unsalted butter
¼ t White pepper
½ t Salt
2T Flour
1 ½ c Milk, cold
½ c Grated Gruyere cheese
3T Unseasoned bread crumbs

#1 Preheat oven to 375 degrees
#2 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 to 15 minutes, or until just tender when a knife is inserted. Set cauliflower aside to cool while making the sauce.
#3 Slice leeks in ½ inch thick slices and wash thoroughly.
#4 Preheat sauté pan over low heat, add butter, leeks, garlic, salt and white pepper, sauté 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.
#5 Place cauliflower into a 10-inch baking dish 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 herbs, cheese and then the breadcrumbs. Place in the oven on the top rack and bake until golden brown approximately 25 minutes.