Cauliflower adn Goat Cheese Gratin
This recipe creates a comforting cauliflower gratin, featuring tender florets enveloped in a rich and creamy three-cheese sauce, blending Monterey Jack, tangy goat cheese, and sharp Parmesan. Baked until golden and bubbly, it's a hearty and satisfying vegetarian dish perfect as a main course or a luxurious side.
Equipment
- 1 Baking Dish A medium-sized gratin or casserole dish (approx. 9x13 inch) is ideal.
- 1 Saucepan Medium-sized for preparing the cheese sauce.
- 1 Whisk Essential for smooth, lump-free cheese sauce.
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- tablespoon unsalted butter plus more for the baking dish
- 2 -3 cups whole milk
- 2 tablespoon flour
- 1 ½ cup Monterey Jack cheese grated
- 6 oz. herbed goat cheese cut in small pieces
- ½ cup Parmesan Cheese
- Salt and pepper
- 1 head of cauliflower cut into florets, and each florets cut in half
Instructions
- Preheat your oven to 375°F (190°C) and lightly butter a medium-sized baking dish.
- Cut the head of cauliflower into florets, then halve each floret. Blanch or steam the cauliflower until tender-crisp, about 5-7 minutes; drain well.
- In a medium saucepan, melt 1 tablespoon of unsalted butter over medium heat. Add 2 tablespoons of flour and whisk constantly for 1-2 minutes to form a pale roux.
- Gradually whisk in 2-3 cups of whole milk, a little at a time, ensuring the mixture remains smooth and lump-free until a thick, creamy bechamel sauce forms.
- Remove the saucepan from the heat. Stir in 1½ cups of grated Monterey Jack cheese and the 6 oz. of herbed goat cheese (cut into small pieces) until fully melted and smooth. Season generously with salt and pepper to taste.
- Arrange the blanched cauliflower florets evenly in the prepared baking dish.
- Pour the warm cheese sauce evenly over the cauliflower, ensuring all florets are well coated.
- Generously sprinkle ½ cup of Parmesan cheese over the top of the gratin for a golden, crispy crust.
- Bake in the preheated oven for 20-25 minutes, or until the gratin is bubbly, and the top is golden brown and caramelized.
- Remove from the oven and let the gratin rest for 5-10 minutes before serving to allow the sauce to set slightly.
Notes
For a truly exceptional gratin, ensure your cauliflower is tender-crisp, not mushy, after blanching; it will finish cooking in the oven. When making the bechamel base, cook the flour and butter (roux) for at least a minute to eliminate any raw flour taste before gradually whisking in the milk. Adding a pinch of freshly grated nutmeg to the cheese sauce will elevate its flavor, a classic French touch for creamy sauces. To enhance the crust, consider mixing a small amount of panko breadcrumbs with the Parmesan cheese before sprinkling on top. Always taste and adjust seasoning of the cheese sauce before pouring over the cauliflower.