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Preheat oven to 400°F. Grease a large baking sheet or line with parchment paper.
Toss cauliflower, cremini mushrooms, and 3 tablespoons of olive oil together. Spread in an even layer on prepared baking sheet. Roast for 30 minutes, stirring half way through.
In a large sauce pan over medium-high heat, add 1 tablespoon olive oil. Add garlic and let cook for 30 seconds. Add leeks, cooking until softened, about 10 minutes.
Add all the shredded cheeses and milk to the sauce pan and stir, until cheese melts. Then add in the sour cream, ground mustard, pepper and salt. Set aside.
Once cauliflower and mushrooms are roasted, remove from the oven and add to a large bowl. Add the cheese sauce mixture and fold to combine. Transfer mixture to a greased casserole dish. (11x7 or 9x13 will both work.)
In a small bowl, combine the melted butter, bread crumbs and parsley. Sprinkle over the top of the mac and cheese.
Bake for 12 to 15 minutes, just until the bread crumbs on top are lightly browned. Serve immediately!