5 from 39 votes
Cauliflower and Goat Cheese Gratin
This Cauliflower and Goat Cheese Gratin features tender cauliflower florets coated in a rich, creamy sauce made from whole milk, butter, flour, and a blend of cheeses including Monterey Jack, goat cheese, and Parmesan. The gratin offers a savory flavor profile with a silky texture, baked until golden and fragrant, enhanced by finely chopped chives and subtle lemon notes.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
6
people
Calories:
353 kcal
Course:
Side Dish
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 353
% 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.