Cauliflower And Horseradish Gratin - cooking recipe

Ingredients

3 1/2 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
1/2 tablespoon Dijon mustard
2 cups breadcrumbs, fresh French

Preparation

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.