Cauliflower-Carrot Casserole

Photo: Alexandra Grablewski; Styling: Lynn Miller
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.

Yield:

8 Servings

Recipe Time

Prep: 20 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 199
Fat 12 g
Satfat 4 g
Protein 4 g
Carbohydrate 20 g
Fiber 4 g
Cholesterol 21 mg
Sodium 335 mg

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

Preparation

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.

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.

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

Note:

December 2008