Cauliflower and Horseradish Gratin |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 10 |
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From the April 1999 Bon Appetit magazine, this sounds like it would be good. Ingredients:
3 1/2 lbs cauliflower, trimmed, florets |
6 tablespoons unsalted butter |
3 tablespoons all-purpose flour |
2 cups half-and-half |
7 tablespoons prepared horseradish |
1 teaspoon white wine vinegar |
1 dash ground nutmeg |
1 cup fontina cheese, packed, grated |
1/2 tablespoon dijon mustard |
2 cups breadcrumbs, fresh french |
Directions:
1. Preheat oven to 375.
2. Steam cauliflower until crisp-tender, about 9 minutes.
3. Transfer to 13x9x2 -inch glass baking dish.
4. Melt 3 tablespoons butter in heavy large saucepan over medium heat.
5. Add flour and stir 2 minutes (do not brown).
6. Gradually whisk in half and half.
7. Cook until sauce boils and thickens, whisking constantly, about 4 minutes.
8. Mix in 5 tablespoons horseradish and vinegar.
9. Season to taste with nutmeg, salt and pepper.
10. Pour sauce over cauliflower and mix to coat.
11. Sprinkle cheese over.
12. (Can be made 1 day ahead. Cover and chill).
13. Melt 3 tablespoons butter in heavy medium skillet over medium heat.
14. Mix in mustard and remaining 2 tablespoons horseradish.
15. Add breadcrumbs; stir until crumbs are golden brown, about 9 minutes.
16. Sprinkle over cauliflower.
17. Bake until cauliflower is heated through, about 25 minutes.
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