Lori's Cauliflower au Gratin recipe
All Recipes Side Dish Vegetables Cauliflower
Ingredients
- 1 large head cauliflower, cut into small florets and stems reserved 2 tablespoons grated Parmesan cheese 1 teaspoon dried chopped chives 2 tablespoons butter 1 tablespoon chopped shallot 1 tablespoon minced garlic 1 cup vegetable broth 1 cup heavy whipping cream 2 tablespoons prepared horseradish salt and ground black pepper to taste 2 tablespoons heavy whipping cream ½ cup shredded Gruyere cheese, or more to taste
Nutrition Info
- 278 caloriescarbohydrate: 10.9 gcholesterol: 82.7 mgfat: 24 gfiber: 3.9 gprotein: 7.4 gsaturatedFat: 14.7 gservingSize: -sodium: 260.6 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Lori's Cauliflower au Gratin
Directions
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Chop cauliflower stems into small pieces. Measure out 1/2 cup of cauliflower florets and chop into small pieces. Set aside.
Bring a large pot of lightly salted water to a boil. Add cauliflower florets and cook uncovered until crisp tender, 4 to 5 minutes. Drain. Toss with Parmesan cheese and chives.
Preheat oven to 425 degrees F (220 degrees C).
Melt butter in a skillet over low heat. Add reserved stems and chopped florets, shallot, and garlic, cook and stir until tender but not brown, 3 to 5 minutes. Pour in vegetable broth and bring to a boil. Cook over high heat until broth evaporates completely, 8 to 10 minutes. Remove from heat.
Pour 1 cup heavy cream into the skillet and puree mixture with an immersion blender until smooth. Stir in horseradish, salt, and black pepper. Transfer to a baking dish and add blanched florets, toss to coat evenly with cream mixture. Drizzle with 2 tablespoons heavy cream and top with Gruyere cheese.
Bake in the preheated oven until golden brown, 20 to 30 minutes.