Prep 10 mins
Cook 45 mins
From the April 1999 Bon Appetit magazine, this sounds like it would be good.
- 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
- Preheat oven to 375.
- 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).
- 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.
- Bake until cauliflower is heated through, about 25 minutes.
This was pretty good, but way too rich in the end for me. I would cut wayyyy back on the half & half next time.
This was a big hit -- I was worried I was over-generous with the horseradish, didnt realise how hot it was, but everyone loved this novel twist on an old favourite, definitely a make-again! Thank you for sharing!!
This delicious dish is so flavorful with the addition of the horseradish and it is definitely worth the effort. The only changes I made was to scale back just a little bit on the prepared horseradish and I used panko bread crumbs as I didn't have fresh bread. Made for Spring PAC, April, 2014.