5.0 from 39 votes
Cauliflower and Goat Cheese Gratin
Easy to prepare side dish. Bubbly cheese over perfectly cooked cauliflower. Great side dish!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 people
Calories: 353 kcal
Course:
Side Dish
Cuisine:
French
Ingredients
- 2 tablespoons unsalted butter + more for baking dish unsalted butter
- 3 cups whole milk room temperature
- 2 tablespoons unbleached all purpose flour
- 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 and 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
- How to remove the smell of the cauliflower when cooking.
- Life lesson from my grandmother for when cooking cauliflower.
- She taught me to squeeze a teaspoon of lemon in the water or place some slices of lemon in the water that I will be boiling alongside the cauliflower.
- The lemon will absorb the smell that we are not too fond of.
- Storing and reheating information
- Bring back to room temperature.
- Cover with aluminum foil, place in preheated oven to 300F, and bake until warm, about 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
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
69mg
(23%)
Sodium
483mg
(20%)
Potassium
511mg
(15%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
889IU
(18%)
Vitamin C
46mg
(51%)
Calcium
522mg
(52%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
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.