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Lori's Cauliflower au Gratin

Rated as 5 out of 5 Stars

"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."
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1 h 10 m servings 278
Original recipe yields 6 servings


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  1. Chop cauliflower stems into small pieces. Measure out 1/2 cup of cauliflower florets and chop into small pieces. Set aside.
  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.
  3. Preheat oven to 425 degrees F (220 degrees C).
  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.
  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.
  6. Bake in the preheated oven until golden brown, 20 to 30 minutes.


  • Cook's Notes:
  • Substitute 1/4 cup chopped onion for the shallot if preferred. Substitute 1 teaspoon garlic powder for the minced garlic if desired.
  • You can use half-and-half instead of heavy cream to lighten the dish up.
  • Use a food processor instead of an immersion blender if preferred.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 278 calories; 24 10.9 7.4 83 261 Full nutrition

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Read all reviews 4
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made it according to recipe, only added some sliced mushrooms which blended in just fine.

This was fantastic. Didn't have gruyere, so I used sharp cheddar. Not a speck left! It was just delicious.

Loved this! My husband is not a fan of cauliflower and I am always looking for new recipes to try. The horseradish makes this dish and completely won over my husband. Thanks for the recipe!