Side Dish: United States – Baked Cauliflower with Cheese and Horseradish
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
30 min
Total
40 min
Ingredients
1 large cauliflower, cut into florets 3 tbsp (45 ml) butter 3 tbsp (24 g) all-purpose flour 2 cups (480 ml) milk 1 cup (100 g) grated Gruyère or Emmental 2 tbsp (30 ml) prepared horseradish 1 / 2 cup (50 g) breadcrumbs 2 tbsp (10 g) grated Parmesan Salt and black pepper to taste
Instructions
1. Parboil cauliflower florets 6–8 minutes until just tender, drain and arrange in a buttered baking dish. 2. Make béchamel: melt butter, whisk in flour 1 minute, slowly add milk and cook until thickened. 3. Stir most of the grated Gruyère and the horseradish into the sauce; season with salt and pepper. 4. Pour sauce over cauliflower, sprinkle with remaining Gruyère, breadcrumbs and Parmesan. 5. Bake at 375°F (190°C) until bubbling and golden on top, about 20–25 minutes.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 392 kcal
Carbohydrates: 31.2 g
Protein: 18.5 g
Fat: 22.7 g
Saturated fat: 13.3 g
Cholesterol: 65 mg
Fiber: 5.2 g
Sugar: 11.7 g
Sodium: 531 mg
Potassium: 866 mg
Calcium: 489 mg
Iron: 1.89 mg
Vitamin A: 203 µg RAE
Vitamin C: 103.1 mg
Vitamin D: 1.7 µg
Generated: 2026-11-05T19:36:13+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.