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Preheat the oven to 375°F.
On a lightly floured work surface, roll the dough out to a round about 14 inches in diameter, give or take. Transfer the dough round to a piece of parchment paper on a sheet pan.
Leaving a 2-inch border all around, scatter the sliced cauliflower and leeks over the dough, seasoning with pinches of salt and pepper throughout.
Scatter with the cheese, drizzle with the olive oil, and fold up the edges onto each other.
Pour the heavy cream over the vegetables and cheese, followed by another little drizzle of olive oil.
Beat the egg with a teaspoon or so of water, then brush the egg wash all over the crust. Sprinkle with some black pepper.
Bake, rotating the pan front to back once halfway through (or twice, if you know your oven is especially uneven), until the crust of the galette is deeply golden brown, the cauliflower is totally tender, and the top looks gloriously roasted, 55–65 minutes.
Let cool slightly before slicing and eating.