Prepare your mise en place.
Wash and core the cauliflower. Pull off and reserve about 12 tiny florets. Using a chef’s knife, chop the remaining cauliflower and set aside.
Cook the florets à l’anglaise, refresh, and set aside.
Heat the butter in a stockpot over medium heat. When hot, add the leek and cook, stirring occasionally with a wooden spoon, for about