Cauliflower And Horseradish Gratin Recipes

CAULIFLOWER GRATIN

Steps:

• Preheat oven to 375℉ and grease a 3 quart gratin dish or a 9 x 13" casserole dish.
• Using large sauce pan, cook cauliflower florets in salted water for about 5 minutes, until tender-crisp and then drain.
• Using large skillet over medium-high heat, melt butter and then whisk in flour until smooth. Cook about a minute while stirring constantly.
• Gradually whisk in milk, can continue to stir over medium heat for several minutes until sauce thickens and begins to bubble.
• Reduce heat to low, stir in horseradish along with salt and pepper.
• Pour 1/3 of sauce into prepared baking pan. Add cauliflower and then pour remaining sauce over cauliflower.

CAULIFLOWER AND HORSERADISH GRATIN

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.

CHEESY CAULIFLOWER AU GRATIN

Steps:

• Break cauliflower into sections. Cook for 10 minutes in boiling, salted water. Drain well. Combine cauliflower with 2 tablespoons butter and onion, cheese, sour cream and salt. Spoon into a 1 1/2 quart casserole.
• Melt remaining butter and add garlic and horseradish. Pour over the cauliflower mixture. Bake, uncovered at 350 degrees for 30 minutes or until heated through.

CAULIFLOWER CHEDDAR GRATIN WITH HORSERADISH CRUMBS

Steps:

• Preheat oven to 450°F. Butter a 2-quart shallow baking dish.
• Cook cauliflower in a 5- to 6-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain cauliflower well in a colander and transfer to baking dish.
• While cauliflower cooks, melt 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 8 minutes. Remove from heat and add cheese, scallion greens, salt, and pepper, whisking until cheese is melted. Pour cheese sauce over cauliflower and stir gently to combine.
• Coarsely crumble crackers into a bowl. Melt remaining 2 tablespoons butter in a small saucepan, then remove from heat and stir in horseradish. Pour over crumbs and toss to coat.
• Sprinkle crumb topping evenly over cauliflower.
• Bake gratin until topping is golden brown, about 10 minutes.

LORI'S CAULIFLOWER AU GRATIN

Steps:

• Chop cauliflower stems into small pieces. Measure out 1/2 cup of cauliflower florets and chop into small pieces. Set aside.
• Bring a large pot of lightly salted water to a boil. Add cauliflower florets and cook uncovered until crisp tender, 4 to 5 minutes. Drain. Toss with Parmesan cheese and chives.
• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a skillet over low heat. Add reserved stems and chopped florets, shallot, and garlic; cook and stir until tender but not brown, 3 to 5 minutes. Pour in vegetable broth and bring to a boil. Cook over high heat until broth evaporates completely, 8 to 10 minutes. Remove from heat.
• Pour 1 cup heavy cream into the skillet and puree mixture with an immersion blender until smooth. Stir in horseradish, salt, and black pepper. Transfer to a baking dish and add blanched florets; toss to coat evenly with cream mixture. Drizzle with 2 tablespoons heavy cream and top with Gruyere cheese.
• Bake in the preheated oven until golden brown, 20 to 30 minutes.

CAULIFLOWER AND HORSERADISH GRATIN

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.