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Horseradish Cauliflower Au Gratin

Prep Time20 mins
Cook Time30 mins
Total Time50 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


  • Preheat oven to 375 degrees.
  • Place cauliflower florets in a steamer basket over boiling water. Cover pot and steam for 7 minutes until slightly tender. Drain and set aside.
  • Melt butter in a large saucepan over medium heat. Add garlic and cook for one minute.
  • Add flour and cook for an additional minute stirring constantly.
  • Slowly add milk and bring to a boil, stirring often until thickened.
  • Add salt, pepper, horseradish and all but 2 Tbsp. of the parmesan cheese.
  • Pour a little less than half of the sauce into the bottom of a casserole dish big enough to fit the cauliflower.
  • Add the drained cauliflower on top, followed by the remaining sauce.
  • Sprinkle with the panko bread crumbs, the remaining 2 Tbsp. parmesan cheese and some additional fresh ground black pepper.
  • Bake for 30 minutes until lightly browned.