Cauliflower and Horseradish Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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There's horseradish in the cream sauce and, for good measure, some more in the buttery crumb crust. Ingredients:
3 1/2 pounds cauliflower, trimmed, cut into florets (about 8 cups) |
6 tablespoons unsalted butter |
3 tablespoons all purpose flour |
2 cups half and half |
7 tablespoons prepared white horseradish |
1 teaspoon white wine vinegar |
ground nutmeg |
1 cup packed grated fontina cheese (about 4 ounces) |
1/2 tablespoon dijon mustard |
2 cups fresh french breadcrumbs |
Directions:
1. Preheat oven to 375°F. Steam cauliflower until crisp-tender, about 9 minutes. Transfer to 13x9x2-inch glass baking dish. Melt 3 tablespoons butter in heavy large saucepan over medium heat. Add flour and stir 2 minutes (do not brown). Gradually whisk in half and half. Cook until sauce boils and thickens, whisking constantly, about 4 minutes. Mix in 5 tablespoons horseradish and vinegar. Season to taste with nutmeg, salt and pepper. Pour sauce over cauliflower and mix to coat. Sprinkle cheese over. (Can be made 1 day ahead. Cover and chill.)
2. Melt 3 tablespoons butter in heavy medium skillet over medium heat. Mix in mustard and remaining 2 tablespoons horseradish. Add breadcrumbs; stir until crumbs are golden brown, about 9 minutes. Sprinkle over cauliflower.
3. Bake until cauliflower is heated through, about 25 minutes.
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