• Step 1

  Preheat oven to 350 degrees. Cut cauliflower head in half. Break up half into large florets (5-6 cups); roughly chop the other half (4-5 cups). Set aside.

• Step 2

  Prepare crumb topping: Crush croutons; add 1 Tbsp basting oil and toss. Transfer to food processor; pulse until finely ground. Set aside.

• Step 3

  Whisk alfredo sauce and milk in braising pan. Add rough-chopped cauliflower. Bring to boil on MED-HIGH.

• Step 4

  Reduce heat to MED-LOW. Simmer, stirring occasionally, about 15 min, until cauliflower is tender. Season with salt and pepper.

• Step 5

  Puree hot cauliflower mixture in batches until smooth in food processor; season with salt. Return to braising pan.

• Step 6

  Place remaining cauliflower florets and horseradish in pan with puree; stir.

• Step 7

  Coat sides and bottom of baking dish with remaining basting oil. Transfer cauliflower mixture to prepared dish; place on baking sheet.

• Step 8

  Bake 60-70 min, until lightly browned and cauliflower is tender. Remove from oven; sprinkle with crumb topping. Return to oven. Bake 15 min until topping is golden-brown. Let rest 10 min before serving.

You can use a handheld blender to puree the hot cauliflower mixture.

Note: When servings & ingredients are modified, nutrition & directions may vary.