Cauliflower Cheddar Gratin with Horseradish Crumbs
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 127.6
- Total Fat: 5.2 g
- Cholesterol: 12.8 mg
- Sodium: 339.9 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 2.6 g
- Protein: 8.2 g
View full nutritional breakdown of Cauliflower Cheddar Gratin with Horseradish Crumbs calories by ingredient
Introduction
An incredibly delicious way to make cauliflower that has a kick and crunch. An incredibly delicious way to make cauliflower that has a kick and crunch.Number of Servings: 10
Ingredients
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1 large head cauliflower, cut into florets
4 tablespoons butter
2 tablespoons white flour
1 1/2 cups 2% milk
1 1/2 cups reduced fat sharp Cheddar, grated
1/2 cup finely chopped scallion greens
1/2 teaspoon salt
1/2 teaspoon black pepper
20 salt-free saltine crackers
2 tablespoons bottled horseradish
Directions
Preheat oven to 450.
Cook cauliflower in a large pot of boiling water until just tender, 6-8 minutes. Drain well in a colander and transfer to a buttered 2-quart baking dish.
While cauliflower is cooking, melt 2 tablespoons butter in a 3-4 quart saucepan over moderately low heat and whisk in flour. Cook roux over low heat, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 8 minutes. Remove from heat and add cheese, scallion greens, salt and pepper, whisking until cheese is melted. Pour cheese sauce over cauliflower and stir gently to combine.
Coarsely crumble crackers into a bowl. Melt remaining 2 tablespoons butter in microwave, then stir in horseradish. Pour over crumbs and toss to coat.
Sprinkle crumb topping evenly over cauliflower.
Bake gratin in middle of oven until topping is golden brown, about 10 minutes.
Cook cauliflower in a large pot of boiling water until just tender, 6-8 minutes. Drain well in a colander and transfer to a buttered 2-quart baking dish.
While cauliflower is cooking, melt 2 tablespoons butter in a 3-4 quart saucepan over moderately low heat and whisk in flour. Cook roux over low heat, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 8 minutes. Remove from heat and add cheese, scallion greens, salt and pepper, whisking until cheese is melted. Pour cheese sauce over cauliflower and stir gently to combine.
Coarsely crumble crackers into a bowl. Melt remaining 2 tablespoons butter in microwave, then stir in horseradish. Pour over crumbs and toss to coat.
Sprinkle crumb topping evenly over cauliflower.
Bake gratin in middle of oven until topping is golden brown, about 10 minutes.
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