Fluffy and cheesy with a little kick, this light and healthy vegetable side dish can be prepared ahead for a busy weeknight, or would be a delicious veggie for your holiday meal or an elegant dinner. Move over mashed potatoes, I’ve got Horseradish Cheddar Cauliflower Gratin.
Horseradish Cheddar Cauliflower Gratin
I think The Hubby and I were clearly fed way too many mashed potatoes when we were kids, because now we just don’t like them. Occasionally I’ll make some sort of smashed potatoes that are jazzed up with something flavorful and left kinda chunky, and that is fine, but plain, smooth, creamy mashed potatoes never happen in our house.Even on Thanksgiving, he and I will usually pass the bowl in order to save room for more stuffing or sweet potatoes.
So when a pile of white stuff shows up on The Bug’s plate, even he knows it’s cauliflower. And he is cool with that.
I love my kid.
Now, I’m not gonna try to tell you that these taste like mashed potatoes. Nobody buys that lie anymore. But I like cauliflower. My family likes cauliflower. So when I say that we are having cauliflower with dinner, I don’t get any complaints. If you want to try to fool your kids, that’s on you
But that doesn’t mean that this Horseradish Cheddar Cauliflower Gratin isn’t delicious. Nice and fluffy, but because you add Greek yogurt and egg, and then bake it, there is structure to it. It’s not super creamy (though it is smooth), and if you let the cauliflower drain well, it won’t be watery either. Then you get the sharp cheddar cheesiness and the little kick of horseradish, which totally isn’t overwhelming. Evidence – I had an almost four year old and a one year old shoveling this in their mouths.
The first time I made this, we ate it with roast chicken, and it was wonderful, but I think it would be especially awesome with a nice steak on the grill. Or, with Easter and Passover coming up, the creamy little kick of horseradish would be amazing with ham or brisket.
One great thing about this recipe is that you can prepare all of part of it in advance, which makes it idea for busy weeknights OR holiday meals where you have to prepare a lot of dishes. Steam up the cauliflower and let it cool down and dry off (that actually keep it from being too watery), or get the entire casserole prepared and throw it in the fridge, or bake it off completely then reheat it in the over to get the cheese extra toasty (that’s what I did, since I was taking photos at around 3 in the afternoon).
And if you were having a fancy little dinner party, you could put it into individual ramekins, like I did with this Whipped Cauliflower Gratin. Just adjust your baking time a bit.
Disclaimer: Samples of Cabot cheese were provided to me at no cost by the Cabot Creamery Cooperative. I was under no obligation to create a recipe or write this post. All opinions are my own.
How do you like your mashed potatoes – whipped and smooth, smashed and chunky, or not at all?
- 1 head cauliflower
- ¼ cup plain Greek yogurt (I used Chobani 0% plain)
- 1 egg
- About 4 oz. or about 1 cup shredded Cabot Horseradish Cheddar Cheese, divided
- 1 t kosher salt
- freshly ground black pepper
- paprika, optional
- Preheat your oven to 400°F, and lightly coat a 2 quart casserole dish with oil or cooking spray.
- Cut the cauliflower into large florets, discarding the tough stem, and steam over boiling water until very tender.
- Drain thoroughly, and allow to cool slightly so that some of the excess moisture evaporates.
- Place the cauliflower, Greek yogurt, egg, ¾ c of the cheese, salt, and pepper into a blender or food processor, and process until smooth.
- Transfer the cauliflower to the prepared dish and sprinkle with remaining cheese, and paprika, if desired.
- Bake for 25-30 minutes, or until heated through and browned on top.
The casserole can be prepared ahead of time and baked or reheated before serving.
Want some more Gratins?
- Butternut Squash Gratin with Sage Pesto & Gorgonzola
- Potato Goat Cheese Gratin
- Butternut Squash & Cheddar Potatoes au Gratin
And here are some from my friends…
- Brussles Sprouts Gratin from The Hungry Couple
- Eggplant Gratin from Try Anything Once Culinary
- Spaghetti Squash & Kale Gratin from girlichef