| Prep: 30 mins | Cook: 1 hour | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 745 | 45g | 29g | 74g |
| sugars | fibre | protein | salt |
| 8g | 7g | 14g | 1.6g |
Why I Love Czech Baked Cauliflower with Mashed Potatoes and Horseradish
There are a great many reasons why I love this Baked Cauliflower with Mashed Potatoes and Horseradish recipe. It’s like an Old World comfort, lovingly wrapped in the familiar trappings of heartwarming home-cooked meals. Sitting down to dine with a heaping serving reminds me fondly of my own upbringing, where meals were laden with robust flavor. The bite of the cauliflower, the creamy potatoes seamlessly blending with the striking horseradish – it elevates comfort food into an art form.
A Heartwarming Blend of Traditional Taste
While my expertise lies firmly in Colorado comfort, this particular dish takes its inspiration from Central Europe. The Baked Cauliflower with Mashed Potatoes and Horseradish recipe is a beloved Czech classic. Just a bite of this wonderfully savory combo can warm you up on the chilliest of nights. It evokes the homely ambiance of a humble European countryside kitchen, and for me, it draws a nostalgic parallel with the hearty mountainous fare I grew up with back in Colorado.
I owe the inspiration for this dish to renowned Czech chef Peter Vápeník – a maestro in blending time-honored culinary traditions with contemporary touches. His love for classic Czech cuisine has always been a light guiding my culinary creations.
Unique Flavor Profile
The boldness of the horseradish, tamed by the creamy mashed potatoes and rich cauliflower, is a flavor profile that’s hard to match. It’s similar to other favorites of mine, like the mountainside trout dishes back home – a delectable balance of distinct flavors. That’s what I aim for in my plates – a magical medley that leaves a lasting impression.
Apart from being enjoyed as a standalone meal, this Baked Cauliflower with Mashed Potatoes and Horseradish serves beautifully alongside roast chicken or pork. It’s a side dish that could easily hold its own even amidst a full spread. I’ve even enjoyed it with some delightful elk steaks on special occasions. Truly, this recipe, in every sense, is the testament to the richness and warmth that love-infused home cooking brings to the table.
What You’ll Need
Method
Step One
First, preheat your oven to 400 degrees F (205 degrees C). Then, cut the cauliflower into florets and set aside. Peel and cut the potatoes into chunks.
Step Two
Melt 1 cup of butter in a large pan over medium heat. Add the garlic to the pan and stir until it’s aromatic. Then add the cauliflower florets to the pan and toss until they’re coated with the butter and garlic. Season with salt and pepper to taste. Cook the cauliflower for about 5 minutes until it’s slightly tender.
Step Three
In a separate bowl, mix together the dijon mustard and bread crumbs. Add the cooked cauliflower into the mixture and toss until all the florets are well coated. Place the cauliflower in a baking dish and bake for about 20-25 minutes or until it’s golden and crispy.
Step Four
While the cauliflower is baking, cook the potatoes in a large pot of boiling salted water until they’re tender, for about 15 to 20 minutes. Drain the potatoes and return them to the pot.
Step Five
Add the remaining 1/2 cup of butter, cream and milk to the pot. Mash the potatoes until they’re smooth and creamy. Then add salt, pepper, horseradish and chopped parsley. Continue to mash until everything is well combined.
Step Six
Once the cauliflower is done baking, remove it from the oven and serve hot alongside the mashed potatoes. Your Baked Cauliflower with Mashed Potatoes and Horseradish is ready to be enjoyed!
