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Zesty Cauliflower Au Gratin

Extra Hot Horseradish and Panko add a zesty punch of flavor to this Cauliflower Au Gratin.

Prep Time

15 minutes

Cook Time

30 minutes




2-3 lbs Cauliflower (1 Lg. head), cut into ½ inch florets
6 Tbsp Butter, divided use
2 Tbsp Flour
1 ½ cup Whole milk
2 cups Sharp cheddar cheese, shredded
½ tsp Dry mustard
½ tsp Salt
½ tsp Black pepper, plus more for topping
3 Tbsp Tulkoff Extra Hot Horseradish
2 cups Panko breadcrumbs


Preheat oven to 450ºF. Cook cauliflower in a large pot of water until just tender, about 6 to 8 minutes. Strain and transfer to a buttered baking dish.

In a small saucepan over medium heat melt 2 Tbsp butter and whisk in flour. Reduce to low heat, whisking for approximately 3 minutes. While whisking, slowly add milk and bring to a boil. Reduce heat and simmer sauce, whisking occasionally, for about 8 minutes. Remove from heat and stir in cheese, mustard, salt and pepper until cheese is melted. Pour cheese sauce over cauliflower and stir gently to combine.

Melt remaining butter in a small saucepan, then remove from heat and stir in Horseradish. Pour over breadcrumbs and toss to coat. Sprinkle crumb topping evenly over cauliflower. Sprinkle with more pepper.

Bake until topping is golden brown, about 10 minutes.