Champagne Glazed Cauliflower

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 head cauliflower, about 2-3 lbs
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 -2 shallot, minced
• 1 teaspoon sugar
• 3/4 cup low sodium chicken broth
• 1 cup champagne
• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
• 1/4 teaspoon salt (to taste)
• 1/2 teaspoon fresh coarse ground black pepper
• 1 pinch crushed red pepper flakes, to taste (optional)
• 1/2 cup finely grated gruyere cheese

Recipe

• 1 preheat broiler.
• 2 rinse cauliflower, drain and cut into quarters.
• 3 cut off and discard leaves and cores; separate quarters into florets.
• 4 heat olive oil in a deep sauté pan over medium-high heat; add garlic and shallots.
• 5 sauté until soft and just begining to be golden, but do not brown(about 3 minutes), stirring occasionally.
• 6 add sugar and broth, stirring to dissolve sugar.
• 7 add champagne and cauliflower.
• 8 cover and cook over medium-high heat until cauliflower is fork tender, about 5 minutes.
• 9 once tender, uncover and remove cauliflower with a slotted spoon.
• 10 place in a baking dish.
• 11 season with tarragon, salt, pepper and crushed red pepper flakes, if using.
• 12 mix well.
• 13 top with gruyére and broil until golden and cheese is melted, about 7 minutes.
• 14 meanwhile, continue to cook remaining champagne liquid, uncovered over medium heat, until reduced by half to thicker glaze consistency, about 3 more minutes.
• 15 once golden, transfer cauliflower to a serving dish, spoon the sauce over to glaze, and serve immediately.