Baked Ziti with Cauliflower and Leeks

Baked pasta is so good (as if I really needed to tell you that). I embellished this take on macaroni and cheese with cauliflower and leeks, both of which have been showing up at farmers markets and in CSA shares.

1/2 lb ziti
1/2 head of cauliflower, cut into small florets
1/2 of one leek, thinly sliced (white and light green parts only)
4 sundried tomato halves, chopped
2 Tbsp butter
2 Tbsp flour
1 1/2 cups whole milk
1 clove garlic, minced
1/2 tsp Dijon mustard
1/4 tsp salt
freshly ground pepper
2 oz Parmesan cheese, grated
4 oz gruyere cheese, shredded
1/4 cup panko bread crumbs

Pre-heat oven to 375 degrees. Cook pasta in boiling salted water for 5 minutes. Add cauliflower, and cook for two more minutes (pasta will not be fully cooked). Drain and set aside.

In a small pan, saute leeks in a bit of olive oil or butter, until softened.

To make sauce, melt butter in a small pot over low heat. Add flour to make a roux. Add milk, whisking until mixture is smooth. Add garlic, mustard, salt, and pepper. Let simmer for about 10 minutes, until slightly thickened. Mix in 1/3 of each of the cheeses.

Combine pasta, cauliflower, sundried tomatoes, and leeks with sauce. Pour into a casserole dish. Top with remaining cheese and bread crumbs. Bake in oven for about 25 minutes, or until the cheese is golden brown (I usually crank the oven up to about 425 degrees for a few minutes at the end). Let sit for 10 minutes before serving.