Ingredients: 1 cauliflower, trimmed and chopped into florets 8 oz Horsefeathers Cheddar Horseradish Spread 1 tsp Dijon mustard 4 oz Cabot Cheddar cheese, diced 2 oz pecans roughly chopped 2oz Havarti shredded (Garlic flavor works well) sea salt freshly ground black pepper 3 oz Wynendale sliced pinch of paprika, thyme and oregano Directions: 1. Boil Cauliflower until tender; Drain, and return to the pan. 2. Mix the spread and mustard with the cauliflower, then stir in the seasonings, Wynendale and Havarti. 3. Pour this mixture into a shallow gratin dish. Scatter the pecans on top, then cover with the cheddar. Place under a preheated hot grill for 10-15 minutes, or until the top is golden brown and the inside hot and bubbling. Serve immediatly.