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Recipe Name: Cauliflower Cheddar Gratin with Horseradish Crumbs - Copy Source: Submitted by: Lindy H. Frank Last Modified: 0000-00-00 Course: Side Dish Used in Baskets: No Base: Vegetable Kosher: Dairy Ethnicity: American Kosher for Passover: No Preparation Time: 15.00 Minutes Number of Servings: 8 Inactive Prep Time: 0.00 Minutes Original Num Servings: 8 Cooking Time: 30.00 Minutes Heart Healthy: No Oven Temp: 450 Approx. Cost/Serving: $1.13 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 20 Each crackers, saltines 2-inch square Directions: Preheat oven to 450 degrees. Cook cauliflower in a 5- to 6-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain cauliflower well in a colander and transfer to a buttered 2-quart baking dish. While cauliflower is cooking, melt 2 tablespoons butter in a 3- to 4-quart heavy 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 a small saucepan, then remove from heat and 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.

Nutrition per Serving:
Calories:	353	Total Carbs:	45.7	Net Carbs:	0.0
Cholesterol:	23.4	Fat:	12.8	Protein:	16.56
Fiber:	10.75	Sodium:	270.16

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