Rating: 3.5 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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.

Recipe by MyRecipes December 2008

Gallery

Alexandra Grablewski; Styling: Lynn Miller

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

199 calories; fat 12g; saturated fat 4g; protein 4g; carbohydrates 20g; fiber 4g; cholesterol 21mg; sodium 335mg.
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