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CATEGORY CUISINE TAG YIELD
Dairy French April 1995 1 servings

INGREDIENTS

3 1/2 lb Cauliflower; trimmed, cut into
; florets (about 8
; cups)
6 tb Unsalted butter
3 tb All purpose flour
2 c Half and half
7 tb Prepared white horseradish
1 ts White wine vinegar
Ground nutmeg
1 c Packed grated Fontina cheese; (about 4 ounces)
1/2 tb Dijon mustard
2 c Fresh French breadcrumbs

INSTRUCTIONS

Preheat oven to 375F. 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.
Serves 8 to 10.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 1644 Calories (kcal); 128g Total Fat; (65% calories from
fat); 47g Protein; 104g Carbohydrate; 365mg Cholesterol; 777mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 16 Vegetable; 0 Fruit;
25
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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