Loris Cauliflower au Gratin

I love cauliflower and this is one of my favorite recipes. I have been making it for years. The horseradish makes it special. I always add the full 2 tablespoons.

Step: 1

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

Step: 2

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.

Step: 3

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

Step: 4

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.

Step: 5

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.

Step: 6

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

Per Serving: 278 calories; protein 7.4g; carbohydrates 10.9g; fat 24g; cholesterol 82.7mg; sodium 260.6mg.

The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re making pasta, go for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do double-duty .