Cauliflower Gratin

This is a great make ahead side dish and especially delicious with ham or roast beef and hearty enough to serve as a main dish for the vegetarians at your table. The horseradish added to the crumbs gives it just enough kick to make it interesting.

Serves 8

1 head of cauliflower, cut into small flowerets

5 tablespoons flour

5 tablespoons unsalted butter

1 teaspoon salt

2 teaspoons dry mustard

5 cups whole milk, warmed

2 10 ounce blocks of sharp white or Irish cheddar cheese, coarsely grated

1 ½ cups panko bread crumbs

1 tablespoon prepared horseradish, drained

2 tablespoon unsalted butter

½ teaspoon sweet paprika

• Pre-heat the oven to 375 degrees.
• Bring a large stock pot of water to a boil and add the cauliflower, cook until just tender about 7-8 minutes. Drain and then put on a towel to absorb and extra moisture.
• In a large sauce pan over medium heat combine the butter, flour, salt and dry mustard and whisk constantly until the mixture is pale and bubbly.
• Slowly add the warmed milk, continue to whisk and bring to just a boil. Continue whisking until the mixture thickens slightly – about a minute or two then take it off the heat
• Add the grated cheese and stir until it is melted
• Place the cauliflower in a large gratin or 9X13 Pyrex dish and pour the cheese sauce over the top.
• Combine butter and paprika in a microwave safe dish and melt the mixture about 30 seconds
• Stir in the horseradish and toss this mixture with the panko crumbs until the crumbs are well coated and sprinkle it on top of the cauliflower.
• Bake for about 30-35 minutes or until the top is golden and the sides are bubbly.