Cauliflower horseradish gratin
Carmel chef Brandon Miller shares a popular recipe that uses cauliflower stems and florets.
Executive Chef Brandon Miller Mundaka Restaurant
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2 heads cauliflower
1/4 lb. sweet butter
6 shallots, thinly sliced
1/4 cup flour
Kosher salt, to taste
2 cups milk
1 tsp. grated nutmeg
1/4 cup prepared horseradish
Hot pepper sauce, to taste
1 cup grated Gruyère cheese
Preheat oven to 425 degrees.
Cut cauliflower into florets and thinly slice remaining stems. Cook florets in boiling salted water until tender. Meanwhile, prepare sauce by melting butter in a medium saucepan over low heat. Add shallots and cauliflower stems. Cover and cook, stirring often, until shallots are translucent and sweet. Add flour and salt and stir 1 minute. Add milk and nutmeg and cook until thick.
Purée sauce in a blender until smooth, adding horseradish, hot pepper sauce and more salt to taste.
Toss cooked florets in sauce with half the cheese and place in a gratin dish.
Put remaining cheese on top and bake 20 to 30 minutes or until hot and golden brown.