Rinse the leek and cauliflower.
Cook the cauliflower florets in water and the cup of milk, add salt to taste once they are al dente. Once the cauliflower is well cooked, strain, set the liquid aside, and blend thoroughly.
Cut the leeks into thin slices, sweat them in butter and add the tablespoons of flour to create a roux. A type of dough will form. Add 1 cup of the liquid from the cauliflower cooking and dissolve the roux. Then, add the mashed cauliflower, cook for a few minutes, and blend this mixture again in a blender.
Strain the cauliflower cream and add some salt if necessary.
Pour into deep cups and add 2 spoonfuls of pomegranate to each cup.
