Are you tired of boring vegetable sides that put everyone to sleep? Get ready to wake up your taste buds with a mind-blowing Cauliflower and Horseradish Gratin that will transform the way you think about vegetables forever! This British-inspired dish combines the mild, nutty flavor of cauliflower with a punchy horseradish kick and a luxurious cheese blanket that will have your dinner guests begging for seconds. Whether you're looking to impress at a dinner party or simply elevate your weeknight meal, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1 large cauliflower, cut into florets
- 1 cup cream
- 2 tablespoons prepared horseradish
- 1 cup grated cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and prepare a medium-sized baking dish by lightly greasing it with butter or cooking spray.
- Wash the cauliflower thoroughly and cut it into even-sized florets, ensuring they are roughly the same size to promote uniform cooking.
- Bring a large pot of salted water to a boil and blanch the cauliflower florets for 3-4 minutes until they are slightly tender but still firm. Drain immediately and run under cold water to stop the cooking process.
- In a mixing bowl, combine the cream, prepared horseradish, salt, and black pepper. Whisk the mixture until well integrated and smooth.
- Arrange the blanched cauliflower florets in the prepared baking dish, creating an even layer.
- Pour the cream and horseradish mixture evenly over the cauliflower, ensuring all florets are well coated.
- Sprinkle the grated cheese generously over the top of the cauliflower, covering the surface completely.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is golden brown and bubbling, and the cauliflower is tender.
- Remove from the oven and let the gratin rest for 5 minutes before serving to allow the sauce to set slightly.
- Serve hot as a side dish, garnished with fresh chopped parsley or chives if desired.
Tips
- Size Matters: Cut your cauliflower florets into uniform sizes to ensure even cooking. This prevents some pieces from being undercooked while others turn mushy.
- Don't Overcook the Blanching: When blanching the cauliflower, aim for that sweet spot of slight tenderness. Just 3-4 minutes will keep the florets crisp and prevent them from becoming waterlogged.
- Cheese Selection: While the recipe calls for grated cheese, experiment with different varieties. A mix of sharp cheddar and parmesan can add extra depth of flavor.
- Horseradish Heat: Adjust the horseradish to your taste. If you're sensitive to heat, start with less and add more gradually.
- Golden Brown Perfection: Watch your gratin closely in the final 5-10 minutes of baking. You want a beautiful golden-brown cheese crust without burning.
- Resting is Crucial: Let the gratin rest for 5 minutes after baking. This allows the sauce to set and makes serving much easier.
- Garnish Options: Fresh herbs like chopped parsley or chives can add a bright, fresh contrast to the rich, creamy dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 12g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 65mg