Cauliflower Gratin in Horseradish Sauce

• Vegetarian

• Produce

  • 1 Parsley, fresh

• Condiments

  • 6 tbsp Horseradish, refrigerated

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Little ground pepper
  • 1 pinch Salt

• Bread & Baked Goods

  • 4 slices Bread

• Dairy

  • 1/2 cup Asiago cheese, grated
  • 1/2 stick Butter
  • 1/4 cup Butter
  • 3 cups Whole milk

Found on plattertalk.com

Description

Ingredients

• 1 large head of cauliflower, about 2.5 lbs (1 kg., separated into florets.
• ½ stick (1/4 cup) butter
• ¼ - ⅓ cup all-purpose flour
• 3 cups whole milk
• 6 tablespoons or about ½ cup refrigerated horseradish
• 1 pinch salt
• a little ground pepper
• 4 - 5 slices of bread
• ½ cup grated Asiago cheese
• ¼ cup butter, softened to room temperature
• fresh parsley (optional)

Directions

• Preheat oven to 375℉ and grease a 3 quart gratin dish or a 9 x 13 casserole dish.
• Using large sauce pan, cook cauliflower florets in salted water for about 5 minutes, until tender-crisp and then drain.
• Using large skillet over medium-high heat, melt butter and then whisk in flour until smooth. Cook about a minute while stirring constantly.
• Gradually whisk in milk, can continue to stir over medium heat for several minutes until sauce thickens and begins to bubble.
• Reduce heat to low, stir in horseradish along with salt and pepper.
• Pour ⅓ of sauce into prepared baking pan. Add cauliflower and then pour remaining sauce over cauliflower.
• Place bread, Asiago cheese, butter and optional parsley into a food processor and process until desired texture is attained.
• Sprinkle breadcrumbs over gratin and bake for about an hour or until top of dish beings to brown.
• Allow to sit for 5 minutes, and then serve and be prepared to hand out copies of this recipe.