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| Cauliflower and Horseradish Gratin |
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3 1/2 pounds cauliflower, trimmed, cut into florets (about 8 cups) |
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6 tbsp unsalted butter |
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3 tbsp all purpose flour |
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2 cups half and half |
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7 tbsp prepared white horseradish |
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1 tsp white wine vinegar |
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Ground nutmeg |
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1 cup packed grated Fontina cheese (about 4 ounces) |
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1/2 tbsp Dijon mustard |
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2 cups fresh French breadcrumbs |
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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. |
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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.) |
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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. |
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Bake until cauliflower is heated through, about 25 minutes. |
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recipe from: Magic of Christmas recipe 2008
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