Cauliflower and Goat Cheese Gratin
The ultimate comfort food, Cauliflower and Goat Cheese Gratin is creamy, cheesy, and full of flavor. This easy weeknight dinner is perfect for warming up on chilly evenings. Make it tonight for a dish that will leave everyone craving more!
Equipment
- Grater
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Large Pot
- Wooden Spoon
- Blender
- Whisk
- Frying Pan
- Oven
Ingredients
- 2 tablespoons Unsalted Butter plus more for greasing the dish
- 3 cups Whole Milk at room temperature
- 2 tablespoons All-purpose Flour
- 1.5 cups Monterey Jack Cheese grated
- 6 ounces Goat Cheese cut into small pieces
- 0.5 cups Parmesan Cheese grated
- 1 head Cauliflower cut into florets
- to taste Salt
- to taste Pepper
- 1 tablespoon Chives chopped finely
- 1 Lemon sliced, 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 cauliflower to the boiling water and bring back to a boil. After 3 minutes, check the florets for doneness; they should be slightly soft.
- Drain and set aside the cauliflower in a large mixing bowl.
- In a heavy saucepan over medium heat, melt the 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. Then add 3/4 of the goat cheese and 1/2 of the Parmesan cheese along with the chopped chives. Season with salt and pepper.
- Pour over the cauliflower and stir well until all the florets are covered with the sauce.
- Transfer the mixture into the buttered gratin dish. Spread the rest of the goat cheese and Parmesan cheese over the top.
- Place the gratin dish on a cookie sheet and bake until the cauliflower is tender and the top is golden brown.
- Let it rest for a few minutes before serving.
Notes
- Tip 1: To remove the smell of cauliflower, squeeze a teaspoon of lemon in the boiling water or add lemon slices.
- Tip 2: Store leftovers in an airtight container in the fridge for up to three days.
- Tip 3: When reheating, cover with aluminum foil and bake in a preheated oven at 300F until warm, about 15 to 20 minutes.