Lori’s Cauliflower au Gratin
This creamy, cheesy cauliflower gratin gets a special flavor boost from horseradish and comes together in about an hour.

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.