Cauliflower and Horseradish Gratin
Creamy, cheesy, and bursting with bold flavors, this Cauliflower and Horseradish Gratin is a must-try for comfort food lovers. Roasted cauliflower florets provide a tender, caramelized base, while a velvety cheese sauce, infused with tangy Dijon mustard and a zesty kick of horseradish, takes this dish to the next level. Topped with a golden, crispy layer of Panko breadcrumbs, Parmesan, and fresh parsley, this baked gratin delivers the perfect balance of crunch and savoriness. Ready in just an hour, it’s an elegant side dish or vegetarian main course that will wow your taste buds. Perfect for weeknight dinners or holiday feasts, this recipe is a delightful twist on classic cauliflower gratin that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 2 tablespoons Prepared horseradish
- 1 teaspoon Dijon mustard
- 1 cup Gruyere cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.75 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into small florets and spread them on a large baking sheet. Drizzle with olive oil, and season with salt and black pepper. Toss to coat.
Roast the cauliflower for 20 minutes or until tender and slightly caramelized. Set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste, known as a roux.
Slowly pour in the milk, whisking constantly to avoid lumps. Cook over medium heat, stirring frequently, until the sauce thickens (about 5-7 minutes).
Stir in the prepared horseradish, Dijon mustard, and Gruyere cheese. Continue stirring until the cheese melts, then taste and adjust seasoning if needed.
Lower the oven temperature to 375°F (190°C).
In a greased 2-quart baking dish, layer the roasted cauliflower. Pour the cheese sauce evenly over the top.
In a small bowl, combine the Panko breadcrumbs, Parmesan cheese, and chopped parsley. Sprinkle the breadcrumb mixture evenly over the cauliflower and sauce.
Bake the gratin in the oven for 15-20 minutes, or until the top is golden brown and crispy.
Allow the gratin to cool for a few minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.3 g | 190% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 5552 mg | 241% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 41.1 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 2310 mg | 178% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2810 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
