Preheat oven to 350°F. Butter an 8-inch (2 L) square dish.

In a large pot of boiling salted water, cook cauliflower for 5 min. Drain; set aside in bowl.

Meanwhile, cook bacon in a large skillet set over medium heat for 5 min or until crispy. Set aside on paper towels. Discard all but 2 tsp (10 mL) fat.

Add leeks to skillet; cook, stirring occasionally, for 5 to 7 min or until very soft and just starting to turn golden. Transfer to bowl with cauliflower; add bacon.

Wipe skillet clean. Melt butter in a skillet set over medium heat. Sprinkle with flour; cook, whisking, for 1 min. Gradually whisk in milk. Bring to a boil and reduce heat.

Whisk for 3 to 5 min or until smooth and thickened. Whisk in Gruyère, Parmesan and salt until cheese is melted.

Pour over cauliflower mixture, stirring until well coated. Transfer to buttered dish.

Topping

In a bowl, stir together breadcrumbs, cheese and butter. Sprinkle over dish. Bake for about 30 min or until golden on top and heated throughout.

Yield: 6
Prep time: 20 minutes
Cooking time: 55 minutes