Rating: 5 stars
12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

278 calories; protein 7.4g; carbohydrates 10.9g; fat 24g; cholesterol 82.7mg; sodium 260.6mg. Full Nutrition