(recipe from Bouchon, a restaurant in San Francisco)
1 head cauliflower, cut into florets, stems chopped
Juice of 1/2 lemon
1 1/2 tablespoons olive oil
1 tablespoon minced shallot
1 tablespoon minced garlic
1 cup vegetable stock or water
1 cup heavy cream
1/2 tablespoon prepared horseradish
Salt and freshly ground pepper to taste
1/2 cup grated Gruyere cheese
Preheat oven to 425 degrees.
Fill a large bowl with water. Add the cauliflower florets and lemon juice.
Let stand 2 minutes. Drain.
Transfer the florets to a pot of lightly salted boiling water and cook until
tender, about 7 minutes.
Drain and transfer to a large casserole dish.
Heat the oil in a large saute pan.
Add the cauliflower stems, shallot and garlic and cook until tender, about 5
minutes.
Add the stock and cook until the liquid is reduced by half, about 3 to 5
minutes.
Remove from heat and stir in the cream.
Transfer to a blender and puree until smooth. Add the horseradish.
Season with salt and pepper.
Pour the sauce over the florets and stir until coated.
Top with the grated cheese.
Bake until golden brown and bubbling, about 15 to 20 minutes.
Serves 8.
PER SERVING: 170 calories, 4 g protein, 4 g carbohydrate, 16 g fat (9 g
saturated), 49 mg cholesterol, 42 mg sodium, 1 g fiber.
Tell your little voices to SHUT UP! I can’t hear mine……