When has cauliflower looked better? This recipe is a simple 5-ingredent, minimal time and cleanup dream. A dream only if you like cauliflower. In my house, that is just me and the dogs!
My recipe is adapted from Bobby Flay, downloaded from the Food Network years ago. It is super healthy by way of the cauliflower but watch out for the calories coming from heavy cream and three types of cheese. Serve it with a green salad or a simple piece of grilled fish or chicken.
Cauliflower Goat Cheese Gratin
1 medium head of cauliflower, cut into florets
1 cup heavy cream
6-ounces goat cheese
2 ounces grated fontina cheese
2 ounces grated Parmesan cheese
1/2 teaspoon kosher salt
Preheat the oven to 400 degrees.
Place the cauliflower florets into a medium size casserole dish, spreading out into an even layer. Pour in the cream. Crumble and scatter the goat cheese over the florets, along with the fontina and Parmesan cheese. Sprinkle on the kosher salt.
Place the casserole dish into the hot oven, roasting for 30 minutes until the cauliflower is tender and the sauce has slightly thickened. Remove from the oven, resting for 10 minutes before serving.
Note: Other cheeses can be substituted such as gruyere and Pecorino, and herbed goat cheese work well together.
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