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Whipped Cauliflower w/ Dijon Mustard




Source of Recipe


seattletimes


List of Ingredients




Nonstick cooking spray
- 1 large head cauliflower, about 6 cups florets
- 1/3 cup heavy cream
- ¼ cup sour cream
- 3 tablespoons butter
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ¾ cup grated Gruyere cheese
- 2 tablespoons thinly sliced fresh chives



Recipe



1. Preheat oven to 350 degrees. Lightly spray a 1½-quart gratin baking dish with cooking spray and reserve.

2. Break cauliflower into florets and boil until totally tender, about 5 minutes. Florets should be "mashable" but not mushy. Drain well, transfer to a food processor with the cream, sour cream, butter, Dijon, salt and pepper. Process until mixture is a smooth, thick puree. Pulse in ½ cup of the grated Gruyere.

3. Transfer mixture to gratin baking dish and sprinkle with remaining cheese. Bake in preheated oven for about 30 to 35 minutes or until heated through and the cheese is melted and slightly browned. Sprinkle with chives to garnish.