Lori's Cheesy Cauliflower Bake

Ingredients

• 1 large head cauliflower, cut into small florets and stems reserved
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried chopped chives (Optional)
• 2 tablespoons butter
• 1 tablespoon chopped shallot
• 1 tablespoon minced garlic
• 1 cup vegetable broth
• 1 cup heavy whipping cream (Optional)
• 2 tablespoons prepared horseradish
• salt and ground black pepper to taste
• 2 tablespoons heavy whipping cream (Optional)
• ½ cup shredded Gruyere cheese, or more to taste

Ingredient Image

Step 1

Chop the cauliflower stems into small pieces. Take about half a cup of the florets and chop those up as well, then set them aside. Bring a large pot of salted water to a boil, add the cauliflower florets, and cook them until they’re just tender but still have a little crunch, about 4 to 5 minutes. Drain them well, then toss with Parmesan cheese and chopped chives.

Step 2

While that’s happening, preheat your oven to 425°F (220°C). Melt some butter in a skillet over low heat, then add the chopped stems, reserved florets, shallot, and garlic. Cook everything gently, stirring often, until the veggies are soft but not browned, around 3 to 5 minutes. Pour in the vegetable broth and turn the heat up to high. Let it bubble away until all the broth evaporates, which should take about 8 to 10 minutes. Take the pan off the heat.

Step 3

Pour in a cup of heavy cream and use an immersion blender right in the skillet to puree the mixture until it’s smooth. Stir in some horseradish along with salt and pepper to taste. Transfer this creamy mixture to a baking dish, then add the blanched cauliflower florets and toss everything together so the florets are nicely coated. Drizzle a little extra heavy cream on top and sprinkle with Gruyere cheese.

Step 4

Pop the dish in the oven and bake until it’s golden and bubbly on top, which usually takes between 20 and 30 minutes. Let it cool slightly before serving, and enjoy!