Best Horseradish Cauliflower Quickie Microwave Side Dish Recipes

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.

Horseradish Cauliflower, quickie microwave side-dish image

Provided by Tinks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 head cauliflower
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1 tablespoon prepared horseradish

Steps:

Put the cauliflower stem side down on a large dinner plate (or a similar large casserole dish) Cover with Saran Wrap, or plastic wrap.
Microwave 7 to 11 minutes, until fork tender.
Set aside.
Mix cheese, mayo and horseradish in a small bowl.
Unwrap cauliflower and spread the mayo/cheese mix evenly over it.
Microwave again for 2-3 minutes until the cheese melts.
Let stand for a minute or two, no burns please!

Nutrition Facts : Calories 152.4, Fat 9.8, SaturatedFat 6.1, Cholesterol 29.7, Sodium 231.3, Carbohydrate 8.1, Fiber 3.1, Sugar 3.2, Protein 9.9

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 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.