| 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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