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Bon Appétit

Cauliflower and Horseradish Gratin

By Barbara Hansen and Selma Brown Morrow

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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