Ingredients

The following ingredients have 8 Servings
  • 1 lbs large head of cauliflower (about 2.5 (1 kg., separated into florets.)
  • 1/2 cup stick butter (1/4)
  • 1/4 - 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 6 tablespoons or about 1/2 cup refrigerated horseradish
  • 1 pinch salt
  • a little ground pepper
  • 5 slices of bread
  • 1/2 cup grated Asiago cheese
  • 1/4 cup butter (softened to room temperature)
  • fresh parsley (optional)

Instruction

  • Preheat oven to 375℉ and grease a 3 quart gratin dish or a 9 x 13" casserole dish.
  • Using large sauce pan, cook cauliflower florets in salted water for about 5 minutes, until tender-crisp and then drain.
  • Using large skillet over medium-high heat, melt butter and then whisk in flour until smooth. Cook about a minute while stirring constantly.
  • Gradually whisk in milk, can continue to stir over medium heat for several minutes until sauce thickens and begins to bubble.
  • Reduce heat to low, stir in horseradish along with salt and pepper.
  • Pour 1/3 of sauce into prepared baking pan. Add cauliflower and then pour remaining sauce over cauliflower.