Lori'S Cauliflower Au Gratin

• 1 large head cauliflower, cut into small florets and stems reserved
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried chopped chives (optional)
• 2 tablespoons butter
• 1 tablespoon chopped shallot
• 1 tablespoon minced garlic
• 1 cup vegetable broth
• 1 cup heavy whipping cream
• 2 tablespoons prepared horseradish
• salt and ground black pepper to taste
• 2 tablespoons heavy whipping cream (optional)
• 1/2 cup shredded Gruyere cheese, or more to taste

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.

head cauliflower, parmesan cheese, chives, butter, shallot, garlic, vegetable broth, heavy whipping cream, horseradish, salt, heavy whipping cream, gruyere cheese

Taken from www.allrecipes.com/recipe/246048/loris-cauliflower-au-gratin/ (may not work)