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)
freshly ground black pepper
3 oz Wynendale sliced
pinch of paprika, thyme and oregano
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.