1 medium head cauliflower, cored and cut into florets
1/3 cup olive oil
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3 large cloves garlic, sliced thin
1 teaspoon salt
2 teaspoons pepper
2 tablespoons cream
2 tablespoons butter
1 tablespoon creamy horseradish sauce
¾ cup shredded parmesan cheese
Parsley, for garnish
Heat oven to 425 degrees.
Place the cauliflower florets in a roasting pan.
In a small bowl, whisk together the olive oil, garlic, salt and pepper; drizzle over cauliflower and toss well. Roast cauliflower 20-25 minutes, turning over once on the other side after 15 minutes.
Remove from oven and transfer to a large bowl. Add cream, butter, horseradish and parmesan cheese. Mash with a potato masher until blended leaving them just slightly lumpy. Sprinkle with parsley.