Lori's Cauliflower au Gratin Recipe

Chop cauliflower stems into small pieces. Measure out 1/2 cup of cauliflower florets and chop into small pieces. Set aside.

Bring a large pot of lightly salted water to a boil. Add cauliflower florets and cook uncovered until crisp tender 4 to 5 minutes. Drain. Toss with Parmesan cheese and chives.

Preheat oven to 425 degrees F (220 degrees C).

Melt butter in a skillet over low heat. Add reserved stems and chopped florets shallot and garlic; cook and stir until tender but not brown 3 to 5 minutes. Pour in vegetable broth and bring to a boil. Cook over high heat until broth evaporates completely 8 to 10 minutes. Remove from heat.

Pour 1 cup heavy cream into the skillet and puree mixture with an immersion blender until smooth. Stir in horseradish salt and black pepper. Transfer to a baking dish and add blanched florets; toss to coat evenly with cream mixture. Drizzle with 2 tablespoons heavy cream and top with Gruyere cheese.

Bake in the preheated oven until golden brown 20 to 30 minutes.