Recipe for Cauliflower with Horseradish
Cauliflower with Horseradish is a refined side dish enriched with a delightful sauce of cream, horseradish, and mustard, garnished with chopped walnuts for a crispy touch. Adding a pinch of smoked paprika to the sauce gives this dish an intriguing, slightly spicy aroma.
Ingredients
- 1 Cauliflower
- 1 cup Cream Cooking
- to taste Horseradish Fresh
- to taste Mustard
- 5 Walnuts Kernels
- to taste Salt
Instructions
- Start by bringing a pot of salted water to a boil. Meanwhile, clean the cauliflower by removing the outer leaves and dividing it into florets.
- Boil the cauliflower in the boiling water for about 7-10 minutes or until tender but still crisp to the bite.
- Drain the cauliflower and carefully arrange it on a serving dish, creating a uniform base for the sauce you will add later.
- In a bowl, whisk the cream until it becomes slightly frothy. Add two tablespoons of freshly grated horseradish and a teaspoon of mustard, mixing well to combine the ingredients.
- Taste the sauce and adjust the salt according to your personal preference.
- Gently pour the sauce over the boiled cauliflower, being careful to cover all the florets evenly.
- Decorate the dish with roughly chopped walnut kernels, distributing them over the sauce to add crunchiness and flavor.
Notes
To give an original touch to the recipe, add a pinch of smoked paprika to the sauce before pouring it over the cauliflower; this will give the dish an intriguing and slightly spicy aroma that pairs perfectly with the sweetness of the cream and the intensity of the horseradish.