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Horseradish Cauliflower Au Gratin
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6
Author: Mary Ann Dwyer
  • 8 cups cauliflower florets one large head
  • 2 Tbsp. butter
  • 3 garlic cloves minced
  • 3 Tbsp. all-purpose flour
  • 2 cups milk
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 2 1/2 Tbsp. prepared horseradish
  • 2/3 cup parmesan cheese divided
  • 1/4 cup Italian panko bread crumbs
  1. Preheat oven to 375 degrees.
  2. Place cauliflower florets in a steamer basket over boiling water. Cover pot and steam for 7 minutes until slightly tender. Drain and set aside.
  3. Melt butter in a large saucepan over medium heat. Add garlic and cook for one minute.
  4. Add flour and cook for an additional minute stirring constantly.
  5. Slowly add milk and bring to a boil, stirring often until thickened.
  6. Add salt, pepper, horseradish and all but 2 Tbsp. of the parmesan cheese.
  7. Pour a little less than half of the sauce into the bottom of a casserole dish big enough to fit the cauliflower.
  8. Add the drained cauliflower on top, followed by the remaining sauce.
  9. Sprinkle with the panko bread crumbs, the remaining 2 Tbsp. parmesan cheese and some additional fresh ground black pepper.
  10. Bake for 30 minutes until lightly browned.