Cauliflower and Chestnut Bake
Description
Perfect with tea and coffee. In a large pot, bring water to a boil and add salt. Add cauliflower florets and cook for about 6 minutes. Drain in a colander and rinse the cauliflower under cold running water. Let dry on paper towels. Preheat the oven to 200°C (400°F). Finely chop the cauliflower stems to measure 1 1/2 cups. Melt butter in a large skillet over medium heat, add the chopped stems, shallot, and garlic. Season with salt and pepper. Cook, stirring, until the stems turn golden brown, about 4 minutes. Add wine, broth, and cream. Simmer, stirring occasionally, until the liquid reduces by half, 10 to 12 minutes. Let cool slightly. Stir in horseradish and season with salt, pepper, and nutmeg. Transfer the mixture to a blender and puree until smooth. Stir in thyme. Place the cauliflower florets and chestnuts into an oval baking dish. Season with salt and pepper. Pour the puree over the top and gently mix. Sprinkle cheese on top. Bake until golden brown, 30 to 35 minutes. Serve cooled or slightly warm.