Cauliflower Cheddar Gratin

...Thank you Grandma, for this fabulous recipe! <3

Ingredients:
3 lbs cauliflower (1 large head) cut into 1.5- 2inch florets
1/2 stick butter (split into 2 tablespoon amounts)
1 1/2 cup 1% milk
6 oz vermont white cheddar;finely grated
1/2 cup finely chopped green onions
1/2 tsp salt
1/2 tsp pepper
20 saltine crackers
2 Tbsp. drained bottled horseradish

Directions: Preheat oven to 450 degrees
1. Spray a shallow baking dish with non-stick cooking spray.
2. Cook the cauliflower in a pan of boiling salted water until tender. (About 6-8 mins)
3. Drain cauliflower well in a colander and transfer to the baking dish.
4. While the cauliflower is boiling, melt 2 Tbsp. butter in a saucepan over moderately low heat and whisk in flower. Cook roux (dough-like substance) for 3 minutes.
5. Add milk in a slow stream, whisking, and bring to boil, whisking frequently.
6. Reduce heat and simmer sauce, whisking occasionally for 8 minutes.
7. Remove from heat and add grated cheese, green onions, salt and pepper, whisking until cheese melts.
8. Pour cheese sauce over cauliflower and stir gently to combine.

**If you cook this portion earlier in the day, add topping right before baking so that it does not get mushy in the refrigerator.

Topping:
1. Coarsely crumble saltines in a bowl.
2. Heat remaining 2 Tbsp. butter in a small saucepan, then remove from heat and stir in horseradish.
3. Pour over crumbs and toss to coat.
4. Sprinkle crumb topping evenly over cauliflower.

Bake gratin until topping is golden brown, about 10-12 minutes.

Trust me, this recipe will replace ANY potato dish from this day forward!
***Serve with BBQ chicken, coleslaw, baked beans, etc.