Lori's Cauliflower with Cheese Sauce

01

Step 1

Start by chopping the cauliflower stems into small pieces. Take about half a cup of the florets, chop those up too, and set them aside.

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Step 2

Next, bring a large pot of salted water to a boil. Add the whole cauliflower florets and cook them until they’re just tender but still have a bit of crunch—about 4 to 5 minutes. Drain them well, then toss with some Parmesan cheese and chopped chives.

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Step 3

Now, preheat your oven to 425°F (220°C). While it heats, melt some butter in a skillet over low heat. Add the chopped stems and florets you set aside earlier, along with a shallot and some garlic. Cook everything gently, stirring often, until the veggies are soft but not browned, around 3 to 5 minutes.

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Step 4

Pour in the vegetable broth and crank up the heat until it boils. Let it cook until the broth completely evaporates, which should take about 8 to 10 minutes. Take the skillet off the heat, then stir in a cup of heavy cream. Use an immersion blender to puree the mixture until it’s smooth and creamy.

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Step 5

Season the sauce with a bit of horseradish, salt, and black pepper to taste. Transfer this creamy mixture to a baking dish, then fold in the blanched cauliflower florets, making sure everything is nicely coated. Drizzle with a couple of tablespoons of heavy cream and sprinkle a generous amount of Gruyere cheese on top.

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Step 6

Pop it in the oven and bake until the top is golden and bubbly, about 20 to 30 minutes. Let it cool for a few minutes before serving and enjoy!