Horseradish Cauliflower Quickie Microwave Side Dish Recipes

HORSERADISH CAULIFLOWER, QUICKIE MICROWAVE SIDE-DISH

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!

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.

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 CHEDDAR GRATIN WITH HORSERADISH CRUMBS

Steps:

• Preheat oven to 450°F.
• 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 a buttered 2-quart baking dish.
• While cauliflower is cooking, melt 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderately low heat and whisk in flour. Cook roux over low heat, 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 in middle of oven until topping is golden brown, about 10 minutes.

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.