Cauliflower Gratin

This is a super delicious side dish for Thanksgiving or any time.  It's not exactly healthy but  you can serve it instead of potatoes.  Or with potatoes like I did. This recipe comes from Epicurious.

You'll need:

1 large head cauliflower

4 tablespoons butter (1/2 a stick)

2 tablespoons flour

1 1/2 cups milk

2 cups grated old Cheddar

3 green onions, chopped

salt & pepper

20 saltine crackers

2 tablespoons horseradish  

First, preheat the oven to 450 degrees and set a large pot of salted water on to boil. Break the cauliflower into florets.

Once the water boils, add the cauliflower and boil 6-8 minutes until tender. 

For the cheese sauce, in a separate, smaller pot, melt 2 tablespoons of butter.  

Once melted, sprinkle with 2 tbsp flour and whisk to combine.

Cook, whisking constantly for about 3 minutes over low heat.  This is a roux.  It slightly toasts the flour while combining it with the butter to allow a smooth sauce to emulsify when you add the liquid.  

Slowly add the milk, continuing to whisk.

Bring to a boil and simmer, whisking occasionally, for about 8 minutes.

Remove from heat and add the grated cheddar, green onions and salt and pepper.

Stir to combine.

Then mix with the cauliflower.  Place in a baking dish that has been sprayed with cooking spray.

Next, melt another 2 tablespoons butter in a small dish in the microwave.

Add 2 tablespoons drained horseradish.

Take your 20 saltine crackers.  These are whole wheat ones.

And crumble them coarsely.  

Mix with the butter and horseradish. 

And sprinkle evenly over the cauliflower.  

Bake for about 10 minutes until topping is golden and the sauce is bubbling. 

I served this with beef tenderloin steaks and roasted potatoes, but the potatoes were highly unnecessary.  This was also very delicious warmed up the next day.  It would be a great, healthier substitute for mac & cheese, or a decadent side dish.