Best Cauliflower With Horseradish Sauce Recipes

Thyme-roasted cauliflower with horseradish dipping sauce image

Provided by Toby Amidor, M.S., R.D.

Yield 4

Number Of Ingredients 11

For the cauliflower:
1 head cauliflower, sliced into ⅓-inch "steaks"
1 medium onion, sliced
2 Tbsp olive oil
4 whole garlic cloves
4 sprigs thyme, or more as desired
Sea salt and freshly ground black pepper
For the sauce:
1 cup light sour cream
¼ cup prepared horseradish
2 Tbsp fresh lemon juice

Steps:

Preheat oven to 425°. Toss cauliflower and onion with olive oil, garlic, and thyme. Season with sea salt and freshly ground black pepper. Lie flat on a large, rimmed baking sheet and roast, tossing occasionally, until the cauliflower is tender, about 40 minutes. For the sauce: Stir together the sour cream, horseradish, and lemon juice until well-combined. Drizzle over the finished cauliflower or use as a dip.

Cauliflower and Horseradish Gratin image

Provided by lazyme

Time 55m

Yield 10 serving(s)

Number Of Ingredients 10

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:

Cauliflower with Horseradish Sauce image

Yield Makes 4 to 6 servings

Number Of Ingredients 6

1 (2 1/2- to 3-lb) head of cauliflower, cut lengthwise into 8 wedges
2 tablespoons bottled horseradish (not drained)
1/4 cup water
1/4 cup chopped fresh dill
2/3 cup sour cream
1/2 teaspoon salt

Steps:

Bring 1 inch of water to a boil in a 5-quart wide heavy pot. Steam cauliflower in a steamer rack set over boiling water in pot, covered, until just tender, about 12 minutes.
Meanwhile, whisk together remaining ingredients in a bowl.
Serve cauliflower topped with sauce.

Cauliflower and Horseradish Gratin image

Provided by Barbara Hansen

Yield Serves 8 to 10

Number Of Ingredients 10

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.