Prep 20 mins
Cook 30 mins
Who knew that cauliflower could be the perfect vehicle for Champagne? Every bite is a mouthful of lightly crisp-edged florets. This tastes so good that it can be addictive! If this is what it takes become an addict - count me in!
- 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
- Preheat broiler.
- Rinse cauliflower, drain and cut into quarters.
- Cut off and discard leaves and cores; separate quarters into florets.
- Heat olive oil in a deep sauté pan over medium-high heat; add garlic and shallots.
- Sauté until soft and just begining to be golden, but do not brown(about 3 minutes), stirring occasionally.
- Add sugar and broth, stirring to dissolve sugar.
- Add champagne and cauliflower.
- Cover and cook over medium-high heat until cauliflower is fork tender, about 5 minutes.
- Once tender, uncover and remove cauliflower with a slotted spoon.
- Place in a baking dish.
- Season with tarragon, salt, pepper and crushed red pepper flakes, if using.
- Mix well.
- Top with Gruyére and broil until golden and cheese is melted, about 7 minutes.
- Meanwhile, continue to cook remaining champagne liquid, uncovered over medium heat, until reduced by half to thicker glaze consistency, about 3 more minutes.
- Once golden, transfer cauliflower to a serving dish, spoon the sauce over to glaze, and serve immediately.