Cauliflower and Horseradish Gratin

lazyme's Note:

From the April 1999 Bon Appetit magazine, this sounds like it would be good.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 10

• 3 ½ 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
• ½ 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.

Reviews

[*Parsley*]

Wow! Nobody made and reviewed this yet? This is fabulous! It's definitely for the horseradish lovers. My horseradish was pretty hot, but it was not overpowering. I found all the flavors to work well together. I made this just as written. I think it's a new favorite of mine. Thanx for sharing!