Creamy Cauliflower And Gruyere Gratin

• 2 heads cauliflower (cut the stems off and reserve for the sauce. The heads or tips are to be used in the casserole)
• 2 cups heavy cream
• 2 shallots, fine chopped
• 1 cup gruyere, shredded (swiss will work just fine for this)
• 1 tablespoon Grey Poupon
• 1 1/2 tablespoons horseradish sauce
• 1/4 teaspoon nutmeg
• 1 tablespoon fresh rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon butter
• Topping
• 1 cup fresh breadcrumb (about 2 slices of fresh bread)
• 1 tablespoon melted butter
• 1 teaspoon dried parsley

1. Cauliflower -- Prepare your cauliflower, cut off the steams and rough chop the heads. Add the chopped cauliflower to a large bowl and set to the side.
2. Vegetables -- To a medium pot, add the butter and melt on medium heat. Add the shallots and cauliflower stems chopped and cook just 4-5 minutes until slightly soft. Then to that, add the cream, grey poupon, horseradish sauce, salt, pepper, rosemary and nutmeg and bring to medium heat and cook until the cauliflower is soft. Should take about 5-8 minutes on a slow boil or simmer.
3. Transfer to a blender or if you want you can use an immersion blender for this. Blend until smooth and well combined and the cauliflower stems are pureed.
4. Add the cream sauce to the cauliflower and combine well.
5. Topping -- Add the melted butter to the bread crumbs in a small bowl and mix well with 1 teaspoon dried parsley.
6. Baking -- In a 13x9" casserole or baking dish sprayed with pam or lightly greased add the cauliflower mixture and top with the grated cheese, and then top with the bread crumb mixture. Bake 400 for 20-30 minutes on the middle rack uncovered. Enjoy!

cauliflower, heavy cream, shallots, gruyere, horseradish sauce, nutmeg, fresh rosemary, kosher salt, ground black pepper, butter, topping, fresh breadcrumb, butter, parsley

Taken from www.food.com/recipe/creamy-cauliflower-and-gruyere-gratin-386896 (may not work)