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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Lori's Cauliflower Au Gratin Recipe

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This recipe for Lori's Cauliflower Au Gratin is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lg cauliflower head, cut into small florets, stems reserved
2 T grated Parmesan cheese
1 T fresh chopped chives, plus more for garnish (optional)
2 T butter
1 T chopped shallot
1 T minced garlic
1 c vegetable broth
1 c whole milk
2 T prepared horseradish
1/2 tsp salt
1/2 ts[ black pepper
1/2 c shredded Gruyere cheese
Directions:
Directions:
1. Chop cauliflower stems and 1/2 c florets into small pieces (reserve for step 4)
2. Bring a large pot of lightly salted water to a boil. Add whole cauliflower florets; cook, uncovered until crisp tender, 4 to 5 minutes. Drain, then toss with Parmesan and chives(if using) in a bowl.
3. Preheat oven to 425º.
4. Melt butter in a large skillet over low heat. Add shallot, garlic, and reserved chopped cauliflower; cook, stirring until tender but not brown, 3 to 5 minutes. Pour in broth and bring to a boil. Cook over high heat until broth evaporates completely, 8 to 10 minutes. Remove from heat.
5. Pour milk into skillet; puree with an immersion blender (or transfer to a blender and blend) until smooth. Add pureed mixture to bowl with cauliflower floret-Parmesan mixture; toss to coat. Transfer to a 9 inch square baking dish. Top with Gruyere.
6. Bake, uncovered, until golden brown, about 25 minutes. Garnish with chives (if using).
Number Of Servings:
Number Of Servings:
14
Preparation Time:
Preparation Time:
1 hour

 

 

 

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