Champagne Glazed Cauliflower

• 1 head cauliflower, about 2-3 lbs
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 -2 shallot, minced
• 1 teaspoon sugar
• 34 cup low sodium chicken broth
• 1 cup champagne
• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
• 14 teaspoon salt (to taste)
• 12 teaspoon fresh coarse ground black pepper
• 1 pinch crushed red pepper flakes, to taste (optional)
• 12 cup finely grated gruyere cheese

1. Preheat broiler.
2. Rinse cauliflower, drain and cut into quarters.
3. Cut off and discard leaves and cores; separate quarters into florets.
4. Heat olive oil in a deep saute pan over medium-high heat; add garlic and shallots.
5. Saute until soft and just begining to be golden, but do not brown(about 3 minutes), stirring occasionally.
6. Add sugar and broth, stirring to dissolve sugar.
7. Add champagne and cauliflower.
8. Cover and cook over medium-high heat until cauliflower is fork tender, about 5 minutes.
9. Once tender, uncover and remove cauliflower with a slotted spoon.
10. Place in a baking dish.
11. Season with tarragon, salt, pepper and crushed red pepper flakes, if using.
12. Mix well.
13. Top with Gruyere and broil until golden and cheese is melted, about 7 minutes.
14. Meanwhile, continue to cook remaining champagne liquid, uncovered over medium heat, until reduced by half to thicker glaze consistency, about 3 more minutes.
15. Once golden, transfer cauliflower to a serving dish, spoon the sauce over to glaze, and serve immediately.

cauliflower, olive oil, garlic, shallot, sugar, chicken broth, champagne, tarragon, salt, fresh coarse ground black pepper, red pepper, gruyere cheese

Taken from www.food.com/recipe/champagne-glazed-cauliflower-194956 (may not work)