Cauliflower Swiss Gratin W/ Horseradish Crumbs

• 2 lb cauliflower (2 medium heads) cut into 11/2 - 2 inch florets
• 1/2 stick (1/4 cup) unsalted butter
• 2 tbsp all-purpose flour
• 1 cup milk + 1/2 cup sour cream (or 11/2 cups milk)
• 6 oz Swiss cheese (or you can use sharp cheddar for a totally different taste)
• 1/2 cup green onions, chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• 3/4 - 1 cup Panko bread crumbs (Japanese bread crumbs) or regular bread crumbs
• 2 tbsp bottled horseradish

1. Preheat oven to 450. Butter a 2-quart shallow baking dish.
2. Cook cauliflower in a pot of salted boiling water until just tender - about 5 minutes.
3. 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.
4. 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.
5. Melt 2 tbsp butter in a small saucepan, remove from heat and add breadcrumbs, then stir in horseradish.
6. Sprinkle crumb topping evenly over cauliflower.
7. Bake until topping is golden brown - about 10 - 15 minutes.

cauliflower, butter, flour, milk , swiss cheese, green onions, salt, pepper, bread crumbs, horseradish

Taken from www.epicurious.com/recipes/member/views/cauliflower-swiss-gratin-w-horseradish-crumbs-1249070 (may not work)