Cauliflower Gratin with Chestnuts under Gruyère Crust

Appetizers | Italian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use any type of chestnuts: fresh, canned, or frozen.

Ingredients

Coarse Salt - to taste
Butter - 2 tablespoons
Cauliflower - 2 lbs
Shallot - 0.7 oz
Ground Black Pepper - to taste
Minced garlic - 2¼ teaspoons
Dry White Wine - ¼ cup
Chicken Broth - 1 cup
Cream (40%) - 1 cup
Ground Nutmeg - to taste
Grated Ginger Root - 1¼ tablespoons
Peeled chestnuts - 10.6 oz
Chopped Sage Leaves - 1¼ tablespoons
Grated Chocolate - 3.5 oz

Step by Step guide

Step 1

Boil the cauliflower cut into small florets in salted boiling water until tender, about 6 minutes. Drain and rinse under cold water. Pat dry with a paper towel.

Step 2

Preheat the oven to 392°F.

Step 3

Finely chop the cauliflower stems to yield about 1.5 cups.

Step 4

Melt the butter in a large skillet over medium heat. Add the finely chopped stems, shallot, and garlic. Season with salt and pepper. Sauté, stirring, for 4 minutes. Then add the wine, broth, and cream. Cook over low heat, stirring, until the liquid reduces by half, about 10–12 minutes. Let cool slightly and stir in the horseradish, season with salt and pepper, and sprinkle with nutmeg. Then transfer everything to a blender and puree. Stir in the thyme.

Step 5

Place the cauliflower and halved chestnuts in a baking dish, season with salt and pepper. Pour the prepared puree over and gently mix. Sprinkle with cheese and bake until golden brown for 30–35 minutes.