Ingredients
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3 1/2 lbs cauliflower, trimmed, florets
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6 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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2 cups half-and-half
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7 tablespoons prepared horseradish
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1 teaspoon white wine vinegar
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1 dash ground nutmeg
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1 cup Fontina cheese, packed, grated
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1/2 tablespoon Dijon mustard
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2 cups breadcrumbs, fresh French
Instructions
- 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.