The Queen's Galley, Kingston, NY 12401

Baked cauliflower with horseradish

1 lg head cauliflower,  cut into florets (about 8 cups)
6 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
5 tablespoons prepared white horseradish
1/2 teaspoon freshly ground nutmeg
1 1/2 cups packed grated Fontina cheese (about 4 ounces)

1/2 tablespoon Dijon mustard
2 cups fresh breadcrumbs from a crusty loaf

Preheat oven to 375°F. Steam cauliflower until crisp-tender, about 9 minutes. Transfer to 13x9x2-inch glass baking dish. Melt 3 tablespoons butter in heavy large saucepan over medium heat. Add flour and stir 2 minutes (do not brown). Gradually whisk in milk and cream. Cook until sauce boils and thickens, whisking constantly, about 4 minutes. Mix in 3 tablespoons horseradish. Season to taste with nutmeg, salt and pepper. Pour sauce over cauliflower and mix to coat. Sprinkle cheese over.

(Can be made 1 day ahead. Cover and chill.)
When ready to serve, Melt remaining butter in heavy medium skillet over medium heat. Mix in mustard and remaining 2 tablespoons horseradish. Add breadcrumbs; stir until crumbs are golden brown, about 9 minutes. Sprinkle over cauliflower.
Bake until cauliflower is heated through, about 25 minutes.