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Cauliflower and Horseradish Gratin

Cauliflower and Horseradish Gratin

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. 1 large cauliflower, cut into florets
  2. 1 cup cream
  3. 2 tablespoons prepared horseradish
  4. 1 cup grated cheese
  5. Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C) and prepare a medium-sized baking dish by lightly greasing it with butter or cooking spray.
  2. Wash the cauliflower thoroughly and cut it into even-sized florets, ensuring they are roughly the same size to promote uniform cooking.
  3. 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.
  4. In a mixing bowl, combine the cream, prepared horseradish, salt, and black pepper. Whisk the mixture until well integrated and smooth.
  5. Arrange the blanched cauliflower florets in the prepared baking dish, creating an even layer.
  6. Pour the cream and horseradish mixture evenly over the cauliflower, ensuring all florets are well coated.
  7. Sprinkle the grated cheese generously over the top of the cauliflower, covering the surface completely.
  8. 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.
  9. Remove from the oven and let the gratin rest for 5 minutes before serving to allow the sauce to set slightly.
  10. Serve hot as a side dish, garnished with fresh chopped parsley or chives if desired.

Tips

  1. Size Matters: Cut your cauliflower florets into uniform sizes to ensure even cooking. This prevents some pieces from being undercooked while others turn mushy.
  2. 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.
  3. 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.
  4. Horseradish Heat: Adjust the horseradish to your taste. If you're sensitive to heat, start with less and add more gradually.
  5. 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.
  6. Resting is Crucial: Let the gratin rest for 5 minutes after baking. This allows the sauce to set and makes serving much easier.
  7. 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

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