Easiest Way to Make Choux Au Craquelin Plating

Lori's Cauliflower Au Gratin

Roll out the craquelin between 2 pieces of cling flim to 2mm thick.

Recipe Summary Lori's Cauliflower Au Gratin

I love cauliflower and this is one of my favorite recipes. I have been making it for years. The horseradish makes it special. I always add the full 2 tablespoons.

Ingredients | Choux Au Craquelin Plating

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 (Optional)

2 tablespoons prepared horseradish

salt and ground black pepper to taste

2 tablespoons heavy whipping cream (Optional)

½ cup shredded Gruyere cheese, or more to taste

Directions

Chop cauliflower stems into small pieces. Measure out 1/2 cup of cauliflower florets and chop into small pieces. Set aside.

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.

Preheat oven to 425 degrees F (220 degrees C).

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.

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.

Bake in the preheated oven until golden brown, 20 to 30 minutes.

Substitute 1/4 cup chopped onion for the shallot if preferred. Substitute 1 teaspoon garlic powder for the minced garlic if desired.

You can use half-and-half instead of heavy cream to lighten the dish up.

Use a food processor instead of an immersion blender if preferred.

Info | Choux Au Craquelin Plating

prep: 25 mins cook: 45 mins total: 1 hr 10 mins Servings: 6 Yield: 6 servings

TAG : Lori's Cauliflower Au Gratin

Side Dish, Vegetables, Cauliflower,

Images of Choux Au Craquelin Plating

Choux Au Craquelin Plating / Craquelin topped salted caramel choux pastry (or choux au craquelin with salted caramel filling) is as delicious and fancy as it sounds!