Recipe: Cauliflower au Gratin (blender or food processor)

CAULIFLOWER AU GRATIN



1/2 lemon
1 large cauliflower
2 tablespoons butter
1 tablespoon minced shallot
1 tablespoon minced garlic
1 cup (8 fl oz) vegetable stock or canned low-salt vegetable broth
1 cup (8 fl oz) heavy (whipping) cream
1 to 2 tablespoons horseradish or to taste
Salt and freshly ground black pepper to taste
1/2 cup (2 oz) shredded Gruyere cheese

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

Squeeze the lemon into a medium bowl of water. Cut the cauliflower into small florets. Chop and reserve the stems.

Soak the florets in the lemon water for 2 minutes. Blanch the florets in salted boiling water for 5 minutes, or until crisp-tender; drain and set aside.

In a medium saute pan or skillet, melt the butter over low heat and saute the reserved cauliflower stems, shallot, and garlic until soft; do not brown. Pour in the stock or broth, raise heat to high, and cook until the liquid entirely evaporates. Transfer to a blender or food processor, add the cream, and puree. Stir in the horseradish, salt, and pepper.

Toss the blanched cauliflower florets with the cream mixture in an ovenproof terrine or casserole. Top with the shredded cheese.

Bake in the preheated oven for 20 minutes, or until golden brown. Serve immediately.

Makes 4 servings
Source: Bistro (Menus and Music) by Sharon O'Connor