Lori's Creamy Cauliflower Au Gratin

Ingredients 0/11

Step 1

Chop the cauliflower stems into small pieces. Then, measure out about half a cup of the florets and chop those up too. Set everything aside for now.

Step 2

Bring a large pot of salted water to a boil. Add the cauliflower florets and cook them uncovered until they’re just tender but still have a bit of crunch—about 4 to 5 minutes. Drain well, then toss the cooked florets with Parmesan cheese and chopped chives.

Step 3

Preheat your oven to 425°F (220°C). While it’s heating, melt the butter in a skillet over low heat. Add the chopped stems and florets you set aside earlier, along with the shallot and garlic. Cook everything gently, stirring often, until the veggies are soft but not browned, around 3 to 5 minutes.

Step 4

Pour in the vegetable broth and bring the mixture to a boil over high heat. Keep cooking until all the broth has evaporated, which should take about 8 to 10 minutes. Then remove the pan from the heat.

Step 5

Pour a cup of heavy cream into the skillet and use an immersion blender to puree everything until it’s smooth and creamy. Stir in the horseradish, plus salt and pepper to taste. Transfer this creamy mixture into a baking dish, then add the blanched florets and gently toss to coat them evenly.

Step 6

Drizzle the top with a couple of tablespoons of heavy cream, sprinkle on the Gruyere cheese, and pop it in the oven. Bake until the top is beautifully golden and bubbly, which usually takes between 20 and 30 minutes.