Lori's Cauliflower au Gratin Tasty Recipes

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Lori's Cauliflower au Gratin

"I love cauliflower and this is one of my favorite recipes. I have been making it for years. The horseradish makes it special. I always add the full 2 tablespoons."

Ingredients :

• 1 large head cauliflower, cut into small florets and stems reserved
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried chopped chives (optional)
• 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 (optional)
• 1/2 cup shredded Gruyere cheese, or more to taste

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H10M

• 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.

Notes :

• Substitute 1/4 cup chopped onion for the shallot if preferred. Substitute 1 teaspoon garlic powder for the minced garlic if desired.
• You can use half-and-half instead of heavy cream to lighten the dish up.
• Use a food processor instead of an immersion blender if preferred.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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