Cauliflower and Goat Cheese Gratin

Name: Cauliflower and Goat Cheese Gratin
Yield: serves 4 to 6
Ingredients: 2 tablespoons unsalted butter, plus more for the baking dish; 3 cups whole milk, or more if needed; 2 tablespoons all-purpose flour; 6 ounces Monterey Jack cheese, grated (1 1/2 cups); 6 ounces fresh goat cheese, cut into small pieces; 1/2 cup freshly grated Parmesan cheese; Kosher salt and freshly ground black pepper; 1 medium head of cauliflower, cut into florets, each floret cut into 2 or 3 pieces; Chopped fresh flat-leaf parsley, for garnish

December 14, 2011

Warm and bubbly with a golden brown crust, this easy-to-prepare side dish is one of my favorite cold-weather indulgences. I am a big fan of cauliflower’s soft, slightly nutty flavor and don’t think it gets the attention it deserves. It has a remarkable ability to absorb the flavors of whatever it is being cooked with, such as the rich creamy sauce of smooth Monterey Jack, salty Parmesan, and tangy goat cheeses in this gratin.

Recipe notes

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