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Lori's Cauliflower au Gratin
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Creamy cauliflower gratin with cheesy horseradish twist - a quick and tasty vegetarian side dish ready in just 1 hour.
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
  • 2 tablespoons prepared horseradish
  • 2 tablespoons heavy whipping cream
  • 0.5 cup shredded Gruyere cheese, or more to taste
Instructions:
  • Trim and finely chop the cauliflower stems. Chop 1/2 cup of cauliflower florets into small pieces. Set aside.
  • 1. Boil a large pot of salted water. Add cauliflower and cook for 4 to 5 minutes until crisp-tender. Drain and toss with Parmesan cheese and chives.
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • In a skillet, melt butter over low heat. Add the reserved stems, chopped florets, shallot, and garlic. Cook and stir until tender, about 3 to 5 minutes. Pour in vegetable broth and bring to a boil. Let it simmer over high heat until the broth evaporates, around 8 to 10 minutes. Remove from the heat.
  • - In a skillet, blend 1 cup of heavy cream using an immersion blender until smooth. Mix in horseradish, salt, and black pepper. - Transfer the mixture to a baking dish and add blanched florets, tossing gently to coat evenly. - Drizzle 2 tablespoons of heavy cream over the top and sprinkle with Gruyere cheese before baking.
  • Bake in the preheated oven until beautifully golden, for 20-30 minutes.

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