Cauliflower-Carrot Casserole

• Salt and pepper
• 1 pound carrots, sliced
• 1 head cauliflower, cut into florets
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 4 tablespoons prepared horseradish
• 3/4 cup light mayonnaise
• 3/4 cup light sour cream
• 1 1/2 tablespoons unsalted butter, melted
• 1/2 cup fresh bread crumbs
• 1 tablespoon chopped fresh parsley

1. Preheat oven to 425u0b0F. Fill a bowl with ice cubes and water. Cook carrots in boiling salted water for 6 minutes. Add cauliflower; cook 5 minutes. Drain; pour into ice bath. Drain again.
2. Mist a 9-by-13-inch dish with cooking spray. Mix onion, garlic, horseradish, mayo, sour cream, salt and pepper. Stir in vegetables. Put into baking dish.
3. Stir butter into crumbs; sprinkle over vegetables. Cover; bake for 20 minutes. Uncover; bake for 5 minutes. Sprinkle with parsley; serve.

salt, carrots, cauliflower, onion, garlic, horseradish, light mayonnaise, light sour cream, unsalted butter, bread crumbs, parsley

Taken from www.myrecipes.com/recipe/cauliflower-carrot-casserole (may not work)