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Cauliflower Au Gratin Recipe

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This recipe for Cauliflower Au Gratin, by , is from The Antelope Trails Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mikey Jakobsen
Added: Monday, February 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 of a lemon
1 large cauliflower
2 tbsp. butter
1 tbsp. finely chopped shallot
1 tbsp. finely chopped garlic
1 cup of vegetable stock
1 cup heavy cream
1-2 tbsp. horseradish
1/2 cup Gruyere cheese
salt and pepper to taste

Directions:
Directions:
Preheat oven to 425. Squeeze the lemon into a medium bowl of water. Cut cauliflower into small florets. Chop and reserve the stems. Soak the florets in the lemon water for two minutes. Blanch the florets in salted boiling water for 5 minutes then set aside. In a skillet, saute the butter, stems, shallots & garlic until soft. DO NOT BROWN. Pour in vegetable stock, raise heat to high and cook until the liquid evaporates entirely. Transfer to blender or food processor, add the cream and puree, stir in horseradish, salt & pepper. Toss the florets with the cream mixture in oven proof dish, top with cheese and bake for 20 minutes.

 

 

 

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