Cauliflower adn Goat Cheese Gratin
This recipe crafts a delectable cauliflower gratin, combining tender florets with a rich, creamy cheese sauce made from Monterey Jack, herbed goat cheese, and Parmesan. Baked until bubbly and golden, it offers a comforting blend of textures and savory, tangy flavors, ideal as a satisfying main or an elegant side dish.
Equipment
- 1 Baking Dish 9x13 inch or similar capacity
- 1 Medium Saucepan For preparing the cheese sauce
- 1 Whisk Essential for a lump-free sauce
- 1 Chef's Knife and Cutting Board For preparing the cauliflower
- 1 Box Grater For grating cheeses if not pre-grated
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 oven to 375°F (190°C) and generously butter a suitable baking dish.
- Wash and cut the head of cauliflower into uniform florets, then cut each floret in half for even cooking.
- In a medium saucepan, melt the tablespoon of unsalted butter over medium heat. Whisk in the 2 tablespoons of flour to create a roux, cooking for 1-2 minutes until golden.
- Gradually whisk in the 2-3 cups of whole milk into the roux, ensuring no lumps. Continue whisking until the sauce thickens to your desired consistency.
- Remove the saucepan from the heat and stir in 1 ½ cups of grated Monterey Jack cheese and a portion of the Parmesan cheese until fully melted and smooth. Season generously with salt and pepper to taste.
- Arrange the prepared cauliflower florets evenly in the buttered baking dish.
- Pour the warm cheese sauce over the cauliflower, ensuring it is well-covered.
- Distribute the small pieces of herbed goat cheese over the top of the gratin, allowing them to melt into creamy pockets.
- Sprinkle the remaining Parmesan cheese over the top for a golden, crispy crust.
- Bake for 25-35 minutes, or until the gratin is bubbly, the cauliflower is tender, and the top is golden brown. Let rest for a few minutes before serving.
Notes
For an enhanced flavor profile, consider roasting the cauliflower florets lightly before assembling the gratin; this adds a nutty depth and reduces water content. When making the cheese sauce, ensure a smooth roux by whisking the butter and flour thoroughly before gradually incorporating the milk to prevent lumps. A pinch of freshly grated nutmeg and a touch of white pepper will elevate the classic béchamel. For a golden crust, finish with extra Parmesan during the last 10 minutes of baking. Be mindful not to overcook the cauliflower, as it will continue to soften in the oven. The goat cheese should melt into pockets of creamy tanginess, so don't overmix it into the hot sauce too aggressively.