Cauliflower and Goat Cheese Gratin
User Reviews
5
Cauliflower and Goat Cheese Gratin
Description
Cauliflower and Goat Cheese Gratin begins by boiling cauliflower florets briefly with lemon wedges in salted water to mildly soften the cauliflower and reduce its strong aroma. The gratin sauce is prepared by making a roux with butter and flour, then gradually whisking in whole milk to create a thickened base. Cheeses including Monterey Jack, goat cheese, and Parmesan are stirred into the sauce, adding creaminess and depth of flavor.
The sauce coats the cooked cauliflower, which is then placed in a buttered baking dish. Additional goat cheese and Parmesan are spread on top for a browned, flavorful crust during baking at 350°F. Finely chopped chives add a mild onion-like freshness, and the lemon slices introduced during boiling help mitigate cauliflower's natural odor.
This gratin serves well as a side dish accompanying roasted meats or poultry, or as a comfort-style vegetarian option. It offers a balance of creamy, cheesy richness with tender vegetable texture and a lightly crisped topping. The method ensures the cauliflower is tender yet retains structure under the rich sauce.
For reheating, bring the dish to room temperature, cover with foil, and warm in a 300°F oven until heated through to maintain texture and flavor integrity.
Ingredients
- 2 tablespoons butter + more for baking dish unsalted butter, unsalted
- 3 cups milk room temperature, whole
- 2 tablespoons all-purpose flour unbleached
- 1 ½ cup Monterey jack cheese grated
- 6 ounces goat cheese cut into small pieces
- ½ cup Parmesan Cheese grated
- 1 cauliflower head cut into florets
- salt to season
- black pepper to season
- 1 tablespoons chives chopped finely
- lemon sliced and optional
Instructions
- Preheat oven to 350℉ and butter a 10-inch gratin baking dish.
- Bring a large pot of salted water to a boil and add the lemon wedges.
- Add the cauliflowers to the boiling water and bring back to a boil. After 3 minutes, Insert a knife in one of the florets; it should be hard to the touch and slightly soft on the outside.
- Once done, drain and set aside in a large mixing bowl.
- Meanwhile, in a heavy sauce pan over medium heat melt butter and whisk in the flour. Stir to blend and cook for one minute. Gradually add the milk while whisking constantly until the mixture has thickened. Remove from the heat once it has thickened.
- Add the Monterey Jack cheese, and incorporate it well. Add 3/4 of the goat cheese and 1/2 of the parmesan cheese, chopped chives—season with salt and pepper.
- Pour over the cauliflower and stir well until all the florets are covered with the sauce.
- Scrape the mixture into the buttered gratin dish. Spread the rest of the goat cheese and parmesan cheese over it.
- Place the gratin dish over a cookie sheet (for spillage) and bake until the cauliflower is tender and the top bobbly and golden brown.
- Let it rest for a few minutes before serving.
Notes
- Adding lemon slices or a teaspoon of lemon juice to the boiling water helps reduce cauliflower's strong smell during cooking.
- To reheat, bring the gratin to room temperature, cover with foil, and warm in a 300°F oven for 15 to 20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 21g | 42% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 69mg | 23% |
| Sodium | 483mg | 20% |
| Potassium | 511mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 889IU | 18% |
| Vitamin C | 46mg | 51% |
| Calcium | 522mg | 52% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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