Cauliflower Cheddar Gratin With Horseradish Crumbs

1. 1

   Preheat oven to 450u00b0F. Butter a 2-quart shallow baking dish.

2. 2

   Cook cauliflower in a 5- to 6-quart pot of boiling

3. 3

   until just tender, 6 to 8 minutes. Drain cauliflower well in a colander and transfer to baking dish.

4. 4

   While cauliflower cooks, melt 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderately low heat and whisk in flour. Cook roux, 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.

5. 5

   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.

6. 6

   Sprinkle crumb topping evenly over cauliflower.

7. 7

   Bake gratin until topping is golden brown, about 10 minutes.

* Per serving · 4 servings · Values may vary.