Photo: Alexandra Grablewski; Styling: Lynn Miller Photo by: Photo: Alexandra Grablewski; Styling: Lynn Miller

Cauliflower-Carrot Casserole

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.

All You DECEMBER 2008

  • Yield: 8 Servings
  • Cook time: 25 Minutes
  • Prep time: 20 Minutes
  • Cost Per Serving:$.88


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 199
  • Fat: 12g
  • Saturated fat: 4g
  • Protein: 4g
  • Carbohydrate: 20g
  • Fiber: 4g
  • Cholesterol: 21mg
  • Sodium: 335mg

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Cauliflower-Carrot Casserole Recipe