Cauliflower With Horseradish Sauce Recipes

CAULIFLOWER WITH DIJON SAUCE

Steps:

• Place cauliflower florets in a large glass bowl or casserole dish, and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 5 to 7 minutes, or until tender.
• In a cup or small bowl, stir together the mayonnaise, and Dijon mustard. Spread over the top of the cauliflower. Sprinkle shredded cheese over the top. Return to the microwave, and cook just until cheese has melted, about 2 minutes.

OVEN-FRIED CAULIFLOWER WITH HORSERADISH DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a rimmed baking sheet with nonstick spray.
• Whisk eggs and milk together in a medium bowl. Pour bread crumbs and flour into separate resealable plastic bags. Shake cauliflower florets in flour, then pour them into the milk mixture. Use a slotted spoon to transfer florets to the bread crumb bag and shake to coat. Pour florets onto the prepared baking sheet and spray the tops with nonstick spray.
• Bake in the preheated oven for 15 minutes.
• Meanwhile, combine mayonnaise, yogurt, horseradish, and lemon juice in a bowl. Season with salt and pepper. Refrigerate dip until ready to serve.
• Turn florets over and continue baking until golden, about 15 minutes more. Serve with dipping sauce.

LEMON CAPER CAULIFLOWER STEAKS WITH CREAMY HORSERADISH SAUCE

Steps:

• Add the soaked cashews, almond milk, and lemon juice to a high-speed blender and blend on high for 2 to 3 minutes, or until smooth and creamy, stopping to scrape down the sides as needed. Transfer the cream to a medium mixing bowl and whisk in the grated horseradish, mustard, vinegar, sea salt, and black pepper. Refrigerate for at least 1 hour to allow the flavors to meld and intensify.
• One at a time, carefully stand each head of cauliflower on its stem and use a sharp knife to cut it in half down the center. Then, stand each half on its stem and cut as many 1/2- to 3/4-inch-thick cauliflower "steaks" as possible, moving from the center outward. Repeat with the second head of cauliflower. You'll want at least 4 cauliflower steaks in total but preferably 6. Place the cauliflower steaks in a large baking dish (it's okay if they're overlapping slightly) and reserve the leftover florets for another use.
• Prepare the marinade. In a medium mixing bowl, whisk together the olive oil, lemon juice, white wine vinegar, parsley, tahini, garlic, sea salt, and black pepper to taste. Pour the marinade evenly over the cauliflower steaks, spooning excess marinade onto any spots that were missed. Marinate for 30 minutes; spoon the marinade over the cauliflower steaks every 10 minutes to ensure they're evenly coated.
• After about 15 minutes of marinating, preheat the oven to 400˚F and line a large baking tray with parchment paper.
• Remove the cauliflower steaks from the marinade and spread them out in a single layer on the lined baking tray. Bake for 30-35 minutes, or until golden brown and tender, gently flipping at the 15-minute mark. Remove from the oven and cool slightly.
• Spoon as much of the horseradish sauce as desired over each plate. Top with the cauliflower steaks, and garnish with the capers and a sprinkle of parsley, if desired.

CREAMY CAULIFLOWER AU GRATIN

Steps:

• Heat oven to 375F.
• Steam cauliflower until crisp tender, 5-7 minutes. Blot the cauliflower with a towel to remove any excess liquid and transfer it to a large bowl.
• While cauliflower is steaming, begin making cheese sauce.
• In a large saucepan, melt the butter over medium heat. Add a little salt and saute the garlic for 30 seconds.
• Add 2 tablespoons of flour and whisk with a flat whisk for 1-2 minutes. Pour in milk, increase heat to medium high, and bring to a simmer, whisking frequently and let thicken, about 3 minutes.
• Remove the pan from the hot burner before adding the cheese. Now mix the shredded cheese with the remaining 2 teaspoons of flour and add it by handfuls, whisking constantly, until all the cheese is added and the sauce is smooth. Add parmesan and horseradish, taste the sauce, and add salt and pepper.
• Mix the fresh breadcrumbs with melted butter, parsley, and a pinch or two of kosher salt. (If you like a very crisp topping, give the breadcrumbs mixture a saute over medium heat for 4-5 minutes.)
• To assemble, pour the cheese sauce over the cauliflower and mix well. Then scoop the cauliflower mixture into a casserole dish, 9x13 or equivalent. Top with breadcrumbs.
• Bake for 20 minutes, or until the sauce is bubbly and the topping is golden brown.

SPICY HORSERADISH CAULIFLOWER SAUCE

Steps:

• Warm cauliflower and stock in a saucepan for 5-7 minutes or until cauliflower begins to break down. Transfer to a blender or food processor. Put pot back on stove.
• Melt coconut oil over medium heat. Add onion, saute 5 minutes. Add garlic, 30-60 seconds. Transfer to the blender.
• Blend mixture one minute on high or until smooth. Salt to taste before adding remaining ingredients. Blend for an additional 30 seconds. Increase wasabi/ horseradish to taste.

HORSERADISH-CHEDDAR MASHED CAULIFLOWER

Steps:

• Bring 1 inch of water to a simmer in a large pot fitted with a steamer basket. Add cauliflower, cover and cook until tender, 15 to 20 minutes.
• Remove the cauliflower and basket; drain the excess water. Return the cauliflower to the pot over low heat and mash with a fork or potato masher. Add cheese, sour cream, horseradish, butter, season with salt and pepper and mash until smooth. Stir in chives. Garnish with more chives, if desired.

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.

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.

POTATO-CAULIFLOWER LATKES WITH HORSERADISH SAUCE (VEGAN)

Steps:

• Add the cauliflower to a food processor and process until broken into small pieces. Transfer to a large bowl.
• In a food processor or by hand, grate the potatoes. Drain the liquid from the potatoes using a cheese cloth or paper towels until as much moisture as possible is removed. *This is an important step that will ensure the latkes are crispy, so make sure as much moisture as possible is removed.
• Add potatoes to a large bowl. Then add the onion, parsley, flour, breadcrumbs, salt and pepper. Stir to combine all ingredients.
• In a large skillet over medium-high heat, add 2 tablespoons oil and swirl to cover pan. Form 2-3 tablespoons of the potato mix into balls and drop into skillet. Cook about 7-8 latkes at a time. Flatten with the back of a large spoon and fry 4 minutes on each side until browned and crispy. For each batch, add 2 tablespoons of olive oil and swirl around pan. If you don't use enough oil, the latkes will not brown as desired.
• Serve with horseradish sauce. Makes 20-24 latkes.
• If you want to omit the oil, you can also bake these at 450 F for 30-40 minutes, turning once. They are not as tasty as fried, but still good. =)

CAULIFLOWER WITH HORSERADISH SAUCE

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

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.

THYME-ROASTED CAULIFLOWER WITH HORSERADISH DIPPING SAUCE

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.