Ingredients

• 3 1/2 pounds cauliflower, trimmed, cut into florets (about 8 cups)
• 6 tablespoons unsalted butter
• 3 tablespoons all purpose flour
• 2 cups half and half
• 7 tablespoons prepared white horseradish
• 1 teaspoon white wine vinegar
• Ground nutmeg
• 1 cup packed grated Fontina cheese (about 4 ounces)
• 1/2 tablespoon Dijon mustard
• 2 cups fresh French breadcrumbs

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Instructions

1. 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 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.)
2. 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.
3. Bake until cauliflower is heated through, about 25 minutes.