As you probably know by now, I’m almost as big a sucker for goat cheese as I am for bacon. So, the minute I tasted Bobby Flay’s cauliflower gratin with goat cheese, I was a fan. Since then I’ve tried to replicate it, with moderate success. The recipe he has online has (dare I say this?) too much cheese, so I’ve tried to simplify it and tone it down. This is the latest batch, done on the fly last weekend to a very appreciative audience. This would serve about six as a side dish.
- Preheat the oven to 375 degrees
- I had two small heads of orange cauliflower, and a medium-small head of white
- Cut the cauliflower into small florets.
- Steam until almost tender (I did 5 minutes in the microwave)
- Put the cauliflower in a gratin pan
- In a small bowl add 1/2 cup heavy cream and about 2 ounces crumbled goat cheese (I’ve been using Vermont Creamery’s classic chèvre), 1/2 teaspoon nutmeg, salt and pepper
- Mix to combine the ingredients and pour over the cauliflower
- Sprinkle about 1/2 cup of grated Parmesan over the top. You can also dot with butter if you want to make it a little richer.
- Bake for about 20 minutes until golden brown