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Gallery Cauliflower and Chestnut Gratin Recipe Summary Servings: 6

Ingredients Ingredient Checklist Coarse salt 1 head cauliflower (about 2 pounds), separated into stems and medium florets 2 tablespoons unsalted butter 1/3 cup finely chopped shallots 2 tablespoons plus 1 teaspoon minced garlic Freshly ground pepper 1/4 cup dry white wine 1 cup homemade or low-sodium store-bought chicken stock 1 cup heavy cream 1 tablespoon plus 1 teaspoon prepared horseradish Freshly grated nutmeg 1 tablespoon plus 1 teaspoon fresh thyme leaves 1 1/2 cups shelled chestnuts (fresh, jarred, or thawed frozen), halved lengthwise 3/4 cup (2 ounces) grated Gruyere cheese

Gallery Cauliflower and Chestnut Gratin

Recipe Summary Servings: 6

Cauliflower and Chestnut Gratin

Cauliflower and Chestnut Gratin

Cauliflower and Chestnut Gratin

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • Coarse salt 1 head cauliflower (about 2 pounds), separated into stems and medium florets 2 tablespoons unsalted butter 1/3 cup finely chopped shallots 2 tablespoons plus 1 teaspoon minced garlic Freshly ground pepper 1/4 cup dry white wine 1 cup homemade or low-sodium store-bought chicken stock 1 cup heavy cream 1 tablespoon plus 1 teaspoon prepared horseradish Freshly grated nutmeg 1 tablespoon plus 1 teaspoon fresh thyme leaves 1 1/2 cups shelled chestnuts (fresh, jarred, or thawed frozen), halved lengthwise 3/4 cup (2 ounces) grated Gruyere cheese

Directions

Bring a large pot of water to a boil; add salt. Add florets, and cook until just tender, about 6 minutes. Drain in a colander, and rinse under cold running water until cool. Let dry on paper towels.

Preheat oven to 400 degrees. Finely chop stems to make 1 1/2 cups. Melt butter in a large skillet over medium heat; add stems, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until pale golden brown, about 4 minutes. Add wine, stock, and cream. Simmer, stirring occasionally, until liquid has reduced by about half, 10 to 12 minutes. Let cool slightly. Stir in horseradish, and season with salt, pepper, and nutmeg. Puree mixture in a blender until smooth. Stir in thyme.

Spread florets and chestnuts in a 9-by-12-inch oval gratin dish. Season with salt and pepper. Pour puree on top, and gently stir to combine slightly. Sprinkle with cheese. Bake until bubbling and just golden brown, 30 to 35 minutes.

Reviews (8)

 Add Rating & Review     33 Ratings   5 star values:        7    4 star values:        19    3 star values:        4    2 star values:        3    1 star values:        0

Reviews (8)

Add Rating & Review     33 Ratings   5 star values:        7    4 star values:        19    3 star values:        4    2 star values:        3    1 star values:        0

Add Rating & Review

33 Ratings 5 star values: 7 4 star values: 19 3 star values: 4 2 star values: 3 1 star values: 0

33 Ratings 5 star values: 7 4 star values: 19 3 star values: 4 2 star values: 3 1 star values: 0

33 Ratings 5 star values: 7 4 star values: 19 3 star values: 4 2 star values: 3 1 star values: 0

  • 5 star values: 7 4 star values: 19 3 star values: 4 2 star values: 3 1 star values: 0

    Martha Stewart Member     Rating: Unrated       03/06/2013   Loved this. I eliminated a few steps that made it quicker. I did not pre-boil the cauliflower, nor did I separately cook the stems. I cut the cauliflower into florets with stems attached. Sautéed the other ingredients (shallots, wine, etc), and did not puree anything. I simply poured the other ingredients over the cut cauliflower and baked. I did not use garlic- just not a flavor I thought would work well with cauliflower and shallots are a tiny bit garlicky anyway. I used a bit less horseradish  

Martha Stewart Member     Rating: Unrated       12/21/2010   This is a show-stopper sidedish. There are quite a few steps for a vegetable dish, but if you want a vegetable to take along to a covered-dish party this is a great one.  

Martha Stewart Member     Rating: Unrated       12/23/2008   Can anyone tell me what else could I use instead of horseradish ,maybe ginger , because it is not easy to find horseradish where I leave.Thank you  

Martha Stewart Member     Rating: Unrated       03/01/2008   Very good dish - add additional cheese and try using 1 cup chesnuts and 1/2 cup walnuts.  

Martha Stewart Member     Rating: Unrated       01/03/2008   This was tasty, but a lot of steps for a side dish.  

Martha Stewart Member     Rating: Unrated       12/31/2007   Unfortunately, more liquid cooked out of the cauliflower, which was a surprise. We did not enjoy this as much as other veggie recipes. It sounded good...  

Martha Stewart Member     Rating: Unrated       12/25/2007   Great side dish! It smells so good while baking that you cant wait to dig in. Highly recommended!  

Martha Stewart Member     Rating: Unrated       12/20/2007   Holiday side dish, chestnuts, cauliflower

    Martha Stewart Member

    Rating: Unrated 03/06/2013

Loved this. I eliminated a few steps that made it quicker. I did not pre-boil the cauliflower, nor did I separately cook the stems. I cut the cauliflower into florets with stems attached. Sautéed the other ingredients (shallots, wine, etc), and did not puree anything. I simply poured the other ingredients over the cut cauliflower and baked. I did not use garlic- just not a flavor I thought would work well with cauliflower and shallots are a tiny bit garlicky anyway. I used a bit less horseradish

Rating: Unrated

Rating: Unrated 12/21/2010

This is a show-stopper sidedish. There are quite a few steps for a vegetable dish, but if you want a vegetable to take along to a covered-dish party this is a great one.

Rating: Unrated 12/23/2008

Can anyone tell me what else could I use instead of horseradish ,maybe ginger , because it is not easy to find horseradish where I leave.Thank you

Rating: Unrated 03/01/2008

Very good dish - add additional cheese and try using 1 cup chesnuts and 1/2 cup walnuts.

Rating: Unrated 01/03/2008

This was tasty, but a lot of steps for a side dish.

Rating: Unrated 12/31/2007

Unfortunately, more liquid cooked out of the cauliflower, which was a surprise. We did not enjoy this as much as other veggie recipes. It sounded good…

Rating: Unrated 12/25/2007

Great side dish! It smells so good while baking that you cant wait to dig in. Highly recommended!

Rating: Unrated 12/20/2007

Holiday side dish, chestnuts, cauliflower

All Reviews for Cauliflower and Chestnut Gratin

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cauliflower and Chestnut Gratin

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest