A delightful twist on the classic cauliflower au gratin, this recipe combines creamy garlic flavors with a crispy topping for a comforting dish.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking right from the start.
Break the cauliflower into bite-sized florets.
Cutting the cauliflower into uniform pieces helps it cook evenly.
Boil the cauliflower florets in salted water for about 10 minutes until tender.
Don't overcook the cauliflower; it should be tender but not mushy.
Drain the cauliflower well and transfer to a mixing bowl.
Let the cauliflower sit for a minute to remove excess water.
Melt 2 tablespoons of butter and mix with sour cream, garlic, and horseradish. Pour over the cauliflower and mix well.
Ensure the sauce coats the cauliflower evenly for the best flavor.
Transfer the mixture to a casserole dish.
Spread the mixture evenly in the dish for uniform baking.
Melt the remaining butter and mix with breadcrumbs. Sprinkle over the cauliflower along with the shredded cheese.
The topping adds a delightful crunch to the dish.
Bake in the preheated oven for 30 minutes or until the top is golden and bubbly.
Check the dish halfway through to ensure even browning.
Serve warm and enjoy your creamy garlic cauliflower bake.
Garnish with fresh parsley for a pop of color and flavor.
Continue in our app for the best experience
