Cauliflower-Carrot Casserole |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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 |
Directions:
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.
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