Cauliflower Au Gratin
A delicious vegetarian cauliflower gratin with about half the calories of a regular recipe. Cauliflower Au Gratin is a healthy alternative for the whole family. It's also perfect side dish for any holiday!
Servings: 9
Ingredients
- 1 large cauliflower head, cut into small florets, stems reserved
- 2 Tbsp Parmesan, grated
- 1 Tbsp fresh chives, chopped plus more for garnish
- 2 Tbsp unsalted butter
- 1 shallot, minced
- 3 garlic cloves, minced
- 1 cup vegetable stock or chicken stock
- ¾ cup whole milk
- 2 Tbsp Dijon mustard or prepared horseradish
- ½ tsp kosher salt
- ½ tsp black pepper
- ½-1 cup Gruyere cheese or Swiss, shredded
Instructions
- Cut cauliflower into small florets; reserve the chopped stems and ½ cup florets for later. Bring a large pot of salted water to a boil. Add the cauliflower and cook, uncovered, until crisp-tender, 4 to 5 minutes. Drain the cauliflower, then in a bowl, toss with Parmesan and 2 Tbsp chives; set aside.
- Preheat the oven to 425°F. In a skillet over low heat, melt the butter and add shallots, garlic, and reserved stems and cauliflower. Cook, stirring until tender but not brown, about 3 to 5 minutes. Add stock and bring to a boil. Turn heat up to high and cook until all of the stock has evaporated, about 8 to 10 minutes. Remove from heat.
- Transfer to a blender, add milk, Dijon, and salt and pepper; blend until smooth. Add pureed mixture to the bowl with the cauliflower florets-Parmesan mixture; toss to coat. Transfer to a 8 or 9-inch square grease baking dish. Top with Gruyere cheese.
- Bake uncovered until golden brown, about 35-40 minutes. Garnish with chives. Serve warm. Refrigerate leftovers for up to 3 days in an airtight container.