Cauliflower Horseradish Gratin

Rich, Tasty with a little Zip!

Another great Wegman’s Recipe


  • 1 head cauliflower (2-1/2 lbs total)
  • 1 1/2 cups Caesar Croutons (Prepared Foods)
  • 2 Tbsp Wegman’s Basting Oil, divided
  • 1 container (13 oz) Italian Classics Alfredo Sauce (Dairy Dept)
  • 3 cups whole milk
  • Salt and pepper to taste
  • 6 Tbsp Food You Feel Good About Prepared Horseradish (Seafood Dept)


  • Preheat oven to 350°.
  • Cut cauliflower head in half. Break up half into large florets (5-6 cups); roughly chop the other half (4-5 cups). Set aside.

Prepare crumb topping:

Crush croutons; add 1 Tbsp basting oil and toss. Transfer to food processor; pulse until finely ground. Set aside.

  1. Whisk Alfredo sauce and milk in braising pan. Add rough-chopped cauliflower. Bring to boil on MEDIUM-HIGH.
  2. Reduce heat to MEDIUM-LOW. Simmer, stirring occasionally, about 15 min, until cauliflower is tender.
  3. Season to taste with salt and pepper.
  4. Puree hot cauliflower mixture in batches until smooth in food processor, return to braising pan or use an immersion blender right in the pan and return to braising pan.
  5. Season to taste with salt & pepper.
  6. Place remaining cauliflower florets and horseradish in pan with puree; stir.
  7. Coat sides and bottom of baking dish with remaining basting oil.
  8. Transfer cauliflower mixture to prepared dish; place on baking sheet.
  9. Bake 60-70 min, until lightly browned and cauliflower is tender.
  10. Remove from oven; sprinkle with crumb topping. Return to oven. Bake 15 min until topping is golden-brown. Let rest 10 min before serving.

Thoughts? Comments? Suggestions?

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