Best 3 Cauliflower And Horseradish Gratin Recipes

Cauliflower and horseradish gratin is a delightful and versatile dish that combines the unique flavors of cauliflower and horseradish to create a rich and creamy casserole. This delectable dish can be easily prepared with a few simple ingredients and is perfect for a comforting meal on a cold day or as a side dish for a special occasion. Whether you're looking for a vegetarian main course or a side dish to complement your favorite protein, this cauliflower and horseradish gratin is sure to impress your taste buds.

Let's cook with our recipes!

CAULIFLOWER AND HORSERADISH GRATIN

Cauliflower and Horseradish Gratin image

Make and share this Cauliflower and Horseradish Gratin recipe from Food.com.

Provided by lazyme

Categories Cauliflower

Time 55m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

3 1/2 lbs cauliflower, trimmed, florets
6 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups half-and-half
7 tablespoons prepared horseradish
1 teaspoon white wine vinegar
1 dash ground nutmeg
1 cup Fontina cheese, packed, grated
1/2 tablespoon Dijon mustard
2 cups breadcrumbs, fresh French

Steps:

Preheat oven to 375.
Steam cauliflower until crisp-tender, about 9 minutes.
Transfer to 13x9x2"-inch glass baking dish.
Melt 3 tablespoons butter in heavy large saucepan over medium heat.
Add flour and stir 2 minutes (do not brown).
Gradually whisk in half and half.
Cook until sauce boils and thickens, whisking constantly, about 4 minutes.
Mix in 5 tablespoons horseradish and vinegar.
Season to taste with nutmeg, salt and pepper.
Pour sauce over cauliflower and mix to coat.
Sprinkle cheese over.
(Can be made 1 day ahead. Cover and chill).
Melt 3 tablespoons butter in heavy medium skillet over medium heat.
Mix in mustard and remaining 2 tablespoons horseradish.
Add breadcrumbs; stir until crumbs are golden brown, about 9 minutes.
Sprinkle over cauliflower.
Bake until cauliflower is heated through, about 25 minutes.

CAULIFLOWER AND HORSERADISH GRATIN

Cauliflower and Horseradish Gratin image

Provided by Barbara Hansen

Categories Cheese Side Bake Vegetarian Casserole/Gratin Horseradish Cauliflower Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8 to 10

Number Of Ingredients 10

Ingredients

3 1/2 pounds cauliflower, trimmed, cut into florets (about 8 cups)
6 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups half and half
7 tablespoons prepared white horseradish
1 teaspoon white wine vinegar
Ground nutmeg
1 cup packed grated Fontina cheese (about 4 ounces)
1/2 tablespoon Dijon mustard
2 cups fresh French breadcrumbs

Steps:

Preheat oven to 375°F. Steam cauliflower until crisp-tender, about 9 minutes. Transfer to 13x9x2-inch glass baking dish. Melt 3 tablespoons butter in heavy large saucepan over medium heat. Add flour and stir 2 minutes (do not brown). Gradually whisk in half and half. Cook until sauce boils and thickens, whisking constantly, about 4 minutes. Mix in 5 tablespoons horseradish and vinegar. Season to taste with nutmeg, salt and pepper. Pour sauce over cauliflower and mix to coat. Sprinkle cheese over. (Can be made 1 day ahead. Cover and chill.)
Melt 3 tablespoons butter in heavy medium skillet over medium heat. Mix in mustard and remaining 2 tablespoons horseradish. Add breadcrumbs; stir until crumbs are golden brown, about 9 minutes. Sprinkle over cauliflower.
Bake until cauliflower is heated through, about 25 minutes.

CAULIFLOWER AND HORSERADISH GRATIN

Cauliflower And Horseradish Gratin image

From the April 1999 Bon Appetit magazine, this sounds like it would be good.

Provided by Vicki Butts (lazyme)

Categories Vegetables

Time 50m

Number Of Ingredients 10

Ingredients

3 1/2 lb cauliflower, trimmed, florets
6 Tbsp unsalted butter
3 Tbsp all purpose flour
2 c half and half
7 Tbsp prepared horseradish
1 tsp white wine vinegar
dash(es) ground nutmeg
1 c fontina cheese, packed, grated
1/2 Tbsp dijon mustard
2 c fresh french breadcrumbs

Steps:

1. Preheat oven to 375.
2. Steam cauliflower until crisp-tender, about 9 minutes.
3. Transfer to 13x9x2-inch glass baking dish.
4. Melt 3 tablespoons butter in heavy large saucepan over medium heat.
5. Add flour and stir 2 minutes (do not brown).
6. Gradually whisk in half and half.
7. Cook until sauce boils and thickens, whisking constantly, about 4 minutes.
8. Mix in 5 tablespoons horseradish and vinegar.
9. Season to taste with nutmeg, salt and pepper.
10. Pour sauce over cauliflower and mix to coat.
11. Sprinkle cheese over.
12. (Can be made 1 day ahead. Cover and chill).
13. Melt 3 tablespoons butter in heavy medium skillet over medium heat.
14. Mix in mustard and remaining 2 tablespoons horseradish.
15. Add breadcrumbs; stir until crumbs are golden brown, about 9 minutes.
16. Sprinkle over cauliflower.
17. Bake until cauliflower is heated through, about 25 minutes.

Tips:

Use fresh cauliflower: Fresh cauliflower has a better flavor and texture than frozen cauliflower. If you're using frozen cauliflower, be sure to thaw it completely before using.
Grate the cauliflower finely: This will help it cook evenly and absorb the sauce better.
Use a good quality horseradish: Freshly grated horseradish has a much better flavor than prepared horseradish. If you can't find fresh horseradish, use a prepared horseradish that has a strong flavor.
Don't overcook the cauliflower: Cauliflower should be cooked until it is tender but still has a slight crunch. Overcooked cauliflower will be mushy.
Serve the gratin immediately: Cauliflower gratin is best served hot out of the oven. The longer it sits, the more the cauliflower will absorb the sauce and the less flavorful it will be.

Conclusion:

Cauliflower and horseradish gratin is a delicious and easy-to-make side dish that's perfect for any occasion. It's a great way to use up leftover cauliflower, and it's also a healthy and flavorful dish. So next time you're looking for a new side dish to try, give cauliflower and horseradish gratin a try. You won't be disappointed!