Horseradish Cheddar Mashed Cauliflower Recipes

BEST EASY CHEESY MASHED CAULIFLOWER CASSEROLE WITH PEAS

Steps:

• Preheat oven to 350 degrees.
• Place the cauliflower florets in a large bowl. Cover the bowl with plastic wrap and microwave for 10 minutes on high, or until the florets are soft and tender.
• Mash the florets with a potato masher. Add the remaining ingredients. Mash and mix to your desired consistency.
• Spoon the mixture into a 1½ quart baking dish which has been sprayed with cooking spray.
• Bake in a preheated oven for 20-25 minutes. Serve hot.

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 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.