The addition of a little bit of horseradish and mustard to the cheese-sauce adds extra zest to this classic dish.
7 cups | cauliflower, cut into florets | 1.1 kg | |
1/4 cup | butter, unsalted | 55 g | |
2 tbsp | white flour (all purpose) | 16 g | |
2 cups | milk, partly skimmed, 2% | 500 mL | |
3 tbsp | horseradish | 45 g | |
2 tsp | apple cider vinegar | 10 mL | |
2 tsp | Dijon mustard | 10 g | |
60 g | Emmenthal cheese, grated | 3/4 cup | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
The cauliflower and sauce can be prepared a couple days ahead, chilled in the refrigerator, then baked just before serving.
per 1 serving (420 g)
Amount % Daily Value |
Calories 270 |
Fat 16 g 25 % |
Saturated
9.5 g
50 % |
Cholesterol 50 mg |
Sodium 190 mg 8 % |
Carbohydrate 21 g 7 % |
Fibre 7 g 28 % |
Sugars 13 g |
Net Carbs 14 g |
Protein 14 g |
Vitamin A 18 % |
Vitamin C 182 % |
Calcium 29 % |
Iron 8 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Vegetables | ½ |
Milk and Alternatives | ½ |
Meat and Alternatives | ½ |
Fats | 2 ½ |
Very tasty. I would not add more cheese, as some of the French reviewers suggested: the result would be creamier but also richer in fat. Horseradish and mustard add enough zest.
Great way to eat cauliflower. Full of flavor. We've made it a dozen times. I suspect our fellow down below cooked it with lid on to make it watery.
Needs a bit more kick, I used some extra hot horseradish and that helped a bit.