For a richer flavor, consider using a combination of Gruyere and sharp cheddar cheese. If you don't have an immersion blender, you can carefully transfer the sauce to a regular blender. Be sure to vent the lid to prevent pressure buildup. Taste the sauce before adding the blanched cauliflower and adjust seasoning as needed. The horseradish flavor will mellow slightly during baking.
Lori's Cauliflower au Gratin
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PREP TIME25 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 10 mins
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SERVING6 People
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VIEWS42
Elevate the humble cauliflower to new heights with this luxurious gratin. The sharpness of horseradish cuts through the richness of cream and Gruyere, creating a balanced and unforgettable side dish that will be a star on your table.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol83 mg
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Fiber4 g
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Protein7 g
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Saturated Fat15 g
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Sodium261 mg
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Sugar4 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
StepFinely chop the cauliflower stems and measure out 1/2 cup of cauliflower florets; chop these florets finely as well. Set aside. (Prep time: 10 minutes)
02
StepBring a large pot of lightly salted water to a boil. Add cauliflower florets and cook uncovered until crisp-tender (about 4-5 minutes). Drain thoroughly and toss with Parmesan cheese and chives. (Cook time: 5 minutes)
03
StepPreheat your oven to 425 degrees F (220 degrees C). (Prep time: 2 minutes)
04
StepMelt butter in a skillet over low heat. Add the reserved stems, chopped florets, shallot, and garlic. Cook, stirring occasionally, until tender but not browned (about 3-5 minutes). (Cook time: 5 minutes)
05
StepPour in the vegetable broth and bring to a boil over high heat. Continue cooking until the broth has completely evaporated (about 8-10 minutes). Remove from heat. (Cook time: 10 minutes)
06
StepPour 1 cup of heavy cream into the skillet and use an immersion blender to puree the mixture until smooth. Stir in the horseradish, salt, and pepper to taste. Transfer the mixture to a baking dish and gently fold in the blanched florets, ensuring they are evenly coated with the cream mixture.
07
StepDrizzle the remaining 2 tablespoons of heavy cream over the top, then sprinkle generously with shredded Gruyere cheese.
08
StepBake in the preheated oven until golden brown and bubbly (about 20-30 minutes). Let cool slightly before serving. (Cook time: 30 minutes)
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Alessia Bruen
Jun 3, 2025The sauce is so creamy and delicious. I used a little extra Gruyere because I love cheese!
Kayleigh Abbott
Apr 19, 2025The instructions were easy to follow and the dish was ready in no time. Thanks for sharing!
Krista Grimes
Feb 21, 2025I didn't have horseradish so I used a dash of hot sauce instead. Still delicious!
Summer Walsh
Jan 27, 2025I followed the recipe exactly and it turned out perfect. Definitely will make again.
Watson Dibbert
Jan 18, 2025The addition of horseradish takes this to the next level! Delicious!
Jackeline Auer
Jan 1, 2025This recipe is amazing! The horseradish adds such a unique flavor. My family loved it!
Garry Dicki
Dec 30, 2024I made this for Thanksgiving and it was a huge hit. So much better than plain cauliflower!