Cauliflower Cheddar Gratin With Horseradish Crumbs
June 13, 2008
I found this recipe from my November 2002 issue of Gourmet magazine. I was thoroughly attracted to it because it provided me with something different as far as a side for the holidays. And boy was I right everyone loved it, even my brother in law who hates cauliflower. The combination of the horseradish, salted crackers and cheese is very tasty and it’s a nice way to liven up cauliflower. Please enjoy!!
If your interested in seeing more recipes with horseradish Click here.
- 3 lb cauliflower (1 large head) cut into 1-2 inch florets
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ cups milk
- 6 oz. sharp cheddar cheese, coarsely grated
- ½ cup finely chopped scallion greens
- ½ tsp salt
- ½ tsp fresh cracked black pepper
- 20 saltine crackers
- 2 tbsp drained bottled horseradish
Preheat oven to 450 degrees
Cook cauliflower in a 5-6 quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain cauliflower well in a colander and transfer to a buttered 2 quart baking dish. While cauliflower is cooking, melt 2 tbsp butter in a 3-4 quart heavy saucepan over moderately low heat and whisk in flour. Cook roux over low heat, whisking, 3 minutes. Add milk in a slow stream, whisking and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 8 minutes. Remove from heat and add cheese, scallion greens, salt and pepper, whisking until cheese is melted. Pour cheese sauce ove
r cauliflower and stir gently to combine.
Coarsely crumble crackers into a bowl. Melt remaining 2 tbsp butter in a small saucepan, then remove from heat and stir in horseradish. Pour over crumbs and toss to coat.
Sprinkle crumb topping evenly over cauliflower.
Bake gratin in middle of oven until topping is golden brown, about 10 minutes
Serves: 8
Total time: 45 minutes
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