Ingredients
2 lb cauliflower (2 medium heads) cut into 1½ - 2 inch florets
½ stick (1/4 cup) unsalted butter
2 tbsp all-purpose flour
1 cup milk + ½ cup sour cream (or 1½ cups milk)
6 oz Swiss cheese (or you can use sharp cheddar for a totally different taste)
½ cup green onions, chopped
½ tsp salt
½ tsp pepper
¾ - 1 cup Panko bread crumbs (Japanese bread crumbs) or regular bread crumbs
2 tbsp bottled horseradish
Preparation
Preheat oven to 450. Butter a 2-quart shallow baking dish.
Cook cauliflower in a pot of salted boiling water until just tender - about 5 minutes.
While cauliflower cooks, melt 2 tbsp butter in a 3 - 4 quart heavy saucepan over medium-low heat and whisk in flour. You’re making a roux! Whisk 3 minutes. If using sour cream, whisk with milk and add to roux in a slow stream, whisking, and bring to a boil. Don’t stop that whisking.
Reduce heat and simmer sauce, stirring occasionally, 7-8 minutes. Remove from heat and add cheese, green onions, salt and pepper, stirring until cheese is melted. Pour all over the cauliflower and stir very gently to combine.
Melt 2 tbsp butter in a small saucepan, remove from heat and add breadcrumbs, then stir in horseradish.
Sprinkle crumb topping evenly over cauliflower.
Bake until topping is golden brown - about 10 - 15 minutes.
