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Cauliflower au Gratin

Source of Recipe


From "Bistro" by Sharon O'Connor






List of Ingredients



• 1/2 lemon
  
• 1 large cauliflower
  
• 2 Tbsp butter
  
• 1 Tbsp minced shallot
  
• 1 Tbsp minced garlic
  
• 1 cup vegetable stock (or canned, low-salt vegetable broth)
  
• 1 cup heavy cream
  
• 1 to 2 Tbsp horseradish, or to taste
  
• Salt and freshly ground black pepper, to taste
  
• 1/2 cup shredded Gruyère cheese
  






Instructions



1. Preheat oven to 425° F. Squeeze the lemon into a medium bowl of water. Cut the cauliflower into small florets. Chop and reserve the stems. Soak the florets in the lemon water for 2 minutes. Blanch the florets in salted boiling water for 5 minutes, or until crisp-tender; drain and set aside.
   
   
2. In a medium sauté pan or skillet, melt the butter over low heat and sauté the reserved cauliflower stems, shallot and garlic until soft; do not brown. Pour in the stock or broth, raise the heat to high, and cook until the liquid entirely evaporates. Transfer to a blender or food processor, add the cream, and purée. Stir in the horseradish, salt and pepper.
   
   
3. Toss the cauliflower florets with the cream mixture in an ovenproof terrine or casserole. Top with the shredded cheese and bake in the preheated oven for 20 minutes, or until golden brown. Serve immediately.
   
   Makes 4 servings.