I have some fresh leeks and cauliflower coming from my organic delivery company this week, so I went looking for a recipe to use both. I was happily surprised to find this one which also uses cheese--my biggest love! Making it in just a few days!
Place leeks and cauliflower into a greased 3-qt. baking dish. Sprinkle with salt and pepper.
In a medium saucepan melt butter over medium-high heat. Add the flour and whisk constantly until butter and flour are combined. Slowly whisk in the milk and bring to a boil, whisking frequently until slightly thickened. Season with salt and pepper if desired.
Stir in cheese and whisk until melted; remove from heat.
Pour the cheese sauce evenly over leeks and cauliflower. Sprinkle with Panko crumbs on top.
Cover and place in a preheated 375º oven for about 45 minutes until vegetables are tender and sauce is bubbling. Remove cover and cook another 8-10 minutes to brown the breadcrumbs. Cool for 5 minutes before serving.