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Cauliflower au Gratin




Source of Recipe


LowCarbRecipeBox
1/2 lemon
1 large cauliflower
2 tablespoons butter
1 tablespoon minced shallot
1 tablespoon minced garlic
1 cup chicken broth
1 cup heavy cream
1 to 2 tablespoons horseradish or to taste
Salt and freshly ground black pepper to taste
1/2 cup shredded Gruyere or Swiss cheese

Preheat oven to 425F.

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.

In a medium saute pan or skillet, melt the butter over low heat and saute the reserved cauliflower stems, shallot, and garlic until soft; do not brown. Pour in the broth, raise heat to high, and cook until the liquid entirely evaporates. Transfer to a blender or food processor, add the cream, and puree. Stir in the horseradish, salt, and pepper.

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 :: 3.6 net grams of carbohydrate per serving.