Cauliflower and Horseradish Gratin

By Addie

This is my favorite cauliflower gratin dish - it uses generous amounts of horseradish. There's horseradish in the cream sauce and, for good measure, some more in the buttery crumb crust.

Recipe and my notes follow:

Ingredients

• 3 1/2 pounds cauliflower, trimmed, cut into florets (about 8 cups)
• 6 tablespoons unsalted butter (I used 4)
• 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

Preparation

Step 1

Preheat oven to 375 degrees. 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. Serves 8 to 10.
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MY CHANGES:
I used 4 Tbsp. of butter - 3 in the sauce, and 1 in the bread crumb mix. There was wayyyyy to much bread crumb mix for our taste, so I cut that in half (only used 1 cup breadcrumbs but used the entire amount of mustard and horseradish). I omitted the nutmeg. I used fat free or low fat half and half.

This dish is great in that you can make it the night before and finish it in the oven the day you want to eat it. And the leftovers are awesome.