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Epicurious

Cauliflower and Horseradish Gratin

4.4

(58)

There's horseradish in the cream sauce and, for good measure, some more in the buttery crumb crust.

Recipe information

  • Yield

    Serves 8 to 10

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

Preparation

  1. Step 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.)

    Step 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.

    Step 3

    Bake until cauliflower is heated through, about 25 minutes.

TagsGratinCauliflowerVegetableHorseradishHerbs & SpicesFontinaCheeseDairyMainSideLunchDinnerNut FreeVegetarianMake AheadOven BakeBon Appétit
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