Instructions: Preheat oven to 375F. 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 half and half. Cook until sauce boils and thickens, whisking constantly, about 4 minutes. Mix in 5 tablespoons horseradish and vinegar. 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.)

Melt 3 tablespoons 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.

Serves 8 to 10.

25

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