Cauliflower With Leek Ash

• 1 medium leek, white and palegreen parts only, halved lengthwise
• 1 small head of cauliflower, cut into large florets, trimmings reserved
• 4 cups whole milk
• Kosher salt

1. Preheat oven to 500u0b0F. Set vents to high and open a window for adequate ventilation. Place leek on a foil-lined baking sheet. Roast until blackened, dry, and crisp, 70-90 minutes. Let leek cool. Break into shards. DO AHEAD:
2. Using a mandoline, thinly slice 3 large cauliflower florets lengthwise (reserve trimmings); set aside.
3. Bring milk and 1 cup cauliflower trimmings to a boil in a large saucepan; reduce heat and simmer until cauliflower is tender, 20-25 minutes. Let cool slightly, then transfer cauliflower mixture to a blender or use an immersion blender in the pan and puree until smooth.
4. Return cauliflower puree to saucepan, add remaining cauliflower florets, and season with salt. Simmer until florets are just tender, 8-10 minutes. Using a slotted spoon, transfer florets to a medium bowl (rinse off any puree on florets).
5. Strain puree into another medium bowl. Divide florets among shallow bowls; spoon puree over. Garnish with reserved cauliflower slices; sprinkle with leek ash.

only, head of cauliflower, milk, kosher salt

Taken from www.epicurious.com/recipes/food/views/cauliflower-with-leek-ash-51144040 (may not work)