Cauliflower and Horseradish Gratin

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

Directions

1. 1

   Preheat oven to 375.

2. 2

   Steam cauliflower until crisp-tender, about 9 minutes.

3. 3

   Transfer to 13x9x2"-inch glass baking dish.

4. 4

   Melt 3 tablespoons butter in heavy large saucepan over medium heat.

5. 5

   Add flour and stir 2 minutes (do not brown).

6. 6

   Gradually whisk in half and half.

7. 7

   Cook until sauce boils and thickens, whisking constantly, about 4 minutes.

8. 8

   Mix in 5 tablespoons horseradish and vinegar.

9. 9

   Season to taste with nutmeg, salt and pepper.

10. 10

    Pour sauce over cauliflower and mix to coat.

11. 11

    Sprinkle cheese over.

12. 12

    (Can be made 1 day ahead. Cover and chill).

13. 13

    Melt 3 tablespoons butter in heavy medium skillet over medium heat.

14. 14

    Mix in mustard and remaining 2 tablespoons horseradish.

15. 15

    Add breadcrumbs; stir until crumbs are golden brown, about 9 minutes.

16. 16

    Sprinkle over cauliflower.

17. 17

    Bake until cauliflower is heated through, about 25 minutes.