Cauliflower And Horseradish Gratin Recipes

CAULIFLOWER AND HORSERADISH GRATIN

Steps:

• 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.

CAULIFLOWER CHEDDAR GRATIN WITH HORSERADISH CRUMBS

Steps:

• Preheat oven to 450°F.
• Cook cauliflower in a 5- to 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 tablespoons butter in a 3- to 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 over cauliflower and stir gently to combine.
• Coarsely crumble crackers into a bowl. Melt remaining 2 tablespoons 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.

CAULIFLOWER CHEDDAR GRATIN WITH HORSERADISH CRUMBS

Steps:

• Preheat oven to 450°F. Butter a 2-quart shallow baking dish.
• Cook cauliflower in a 5- to 6-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain cauliflower well in a colander and transfer to baking dish.
• While cauliflower cooks, melt 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderately low heat and whisk in flour. Cook roux, 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 over cauliflower and stir gently to combine.
• Coarsely crumble crackers into a bowl. Melt remaining 2 tablespoons 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 until topping is golden brown, about 10 minutes.

CAULIFLOWER AND HORSERADISH GRATIN

Steps:

• 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.)
• 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.

CAULIFLOWER AND HORSERADISH GRATIN

Steps:

• 1. Preheat oven to 375.
• 2. Steam cauliflower until crisp-tender, about 9 minutes.
• 3. Transfer to 13x9x2-inch glass baking dish.
• 4. Melt 3 tablespoons butter in heavy large saucepan over medium heat.
• 5. Add flour and stir 2 minutes (do not brown).
• 6. Gradually whisk in half and half.
• 7. Cook until sauce boils and thickens, whisking constantly, about 4 minutes.
• 8. Mix in 5 tablespoons horseradish and vinegar.
• 9. Season to taste with nutmeg, salt and pepper.
• 10. Pour sauce over cauliflower and mix to coat.
• 11. Sprinkle cheese over.
• 12. (Can be made 1 day ahead. Cover and chill).
• 13. Melt 3 tablespoons butter in heavy medium skillet over medium heat.
• 14. Mix in mustard and remaining 2 tablespoons horseradish.
• 15. Add breadcrumbs; stir until crumbs are golden brown, about 9 minutes.
• 16. Sprinkle over cauliflower.
• 17. Bake until cauliflower is heated through, about 25 minutes.