Cauliflower Gratin

• 1 2 1/2-lb. head cauliflower, cut into 1 1/2-inch florets
• 2 tablespoons extra-virgin olive oil
• 1 pound leeks, white and light green parts only, halved lengthwise and sliced
• Kosher salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 1/2 cup half-and-half
• 1/2 cup grated pecorino Romano
• 1 cup whole-wheat bread crumbs
• 2 tablespoons drained prepared horseradish
• 2 ounces prosciutto, torn

1. Preheat oven to 400u0b0F. Steam cauliflower over simmering water until crisp-tender, about 5 minutes. Transfer to a bowl.
2. In a large pan, warm 1 Tbsp. oil over medium heat. Add leeks and season with salt and pepper; saute until tender, about 3 minutes. Add flour; cook, stirring, for 1 minute. Slowly stir in broth and half-and-half. Simmer, stirring, until thickened, about 4 minutes. Pour over cauliflower, add half of cheese and toss. Transfer to a wide, shallow 2-quart baking dish; cover tightly with foil and bake for 25 minutes.
3. In a bowl, mix bread crumbs, horseradish and remaining cheese. Sprinkle cauliflower with mixture, drizzle with remaining 1 Tbsp. oil and top with prosciutto. Bake until bread-crumb mixture is golden brown, 15 to 20 minutes.

head cauliflower, extravirgin olive oil, leeks, kosher salt, flour, chicken broth, romano, bread crumbs, horseradish

Taken from www.myrecipes.com/recipe/cauliflower-gratin (may not work)