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Cauliflower-Carrot Casserole

Photo: Alexandra Grablewski; Styling: Lynn Miller
Prep time 20 mins
Cook time 25 mins
Yield 8 Servings
This cauliflower-carrot casserole is a tasty recipe and a great alternative to a starchy side dish. Delicious enough to serve on the holidays, you will want to make this easy casserole again and again.

Ingredients

  • Salt and pepper
  • 1 pound carrots, sliced
  • 1 head cauliflower, cut into florets
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 4 tablespoons prepared horseradish
  • 3/4 cup light mayonnaise
  • 3/4 cup light sour cream
  • 1 1/2 tablespoons unsalted butter, melted
  • 1/2 cup fresh bread crumbs
  • 1 tablespoon chopped fresh parsley

Nutrition Information

  • calories 199
  • fat 12 g
  • satfat 4 g
  • protein 4 g
  • carbohydrate 20 g
  • fiber 4 g
  • cholesterol 21 mg
  • sodium 335 mg

How to Make It

  1. Preheat oven to 425°F. Fill a bowl with ice cubes and water. Cook carrots in boiling salted water for 6 minutes. Add cauliflower; cook 5 minutes. Drain; pour into ice bath. Drain again.

  2. Mist a 9-by-13-inch dish with cooking spray. Mix onion, garlic, horseradish, mayo, sour cream, salt and pepper. Stir in vegetables. Put into baking dish.

  3. Stir butter into crumbs; sprinkle over vegetables. Cover; bake for 20 minutes. Uncover; bake for 5 minutes. Sprinkle with parsley; serve.