Cauliflower au Gratin Recipe with Horseradish

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
• 0.5 cup shredded Gruyere cheese, or more to taste

Instructions

1. Finely chop the cauliflower stems. Measure out 1/2 cup of cauliflower florets and finely chop. Set aside for later.
2. Bring a large pot of lightly salted water to a rolling boil. Add the cauliflower florets and cook uncovered until they are crisp-tender, about 4 to 5 minutes. Drain well, then toss with Parmesan cheese and fresh chives.
3. Preheat your oven to 425 degrees F (220 degrees C).
4. Melt butter in a skillet over low heat. Add the reserved cauliflower stems and chopped florets, along with shallot and garlic; cook and stir until tender but not browned, approximately 3 to 5 minutes. Pour in vegetable broth and bring to a boil. Cook over high heat until the broth has completely evaporated, around 8 to 10 minutes. Remove from heat.
5. Pour 1 cup of heavy cream into the skillet and use an immersion blender to puree the mixture until smooth. Stir in horseradish, salt, and freshly ground black pepper. Transfer the mixture to a baking dish, then add the blanched florets; toss gently to ensure they are evenly coated with the cream mixture. Drizzle with 2 tablespoons of heavy cream and top generously with Gruyere cheese.
6. Bake in the preheated oven until the top is golden brown and bubbly, about 20 to 30 minutes.

Nutrition

• Calories: 278 kcal
• Fat Content: 24 g
• Fiber Content: 4 g
• Sugar Content: 4 g
• Sodium Content: 261 mg
• Protein Content: 7 g
• Cholesterol Content: 83 mg
• Carbohydrate Content: 11 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g