Roasted Cauliflower Gratin With Tomatoes And Goat Cheese Recipes

CAULIFLOWER-GOAT CHEESE GRATIN

Steps:

• Preheat oven to 400 degrees F.
• Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.

CAULIFLOWER GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
• Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
• Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

ROASTED CAULIFLOWER WITH GOAT CHEESE AND LEMON

Steps:

• Preheat oven to 425 degrees. In a medium bowl, toss cauliflower with olive oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and roast until tender and browned in spots, 15 minutes. Let cool 5 minutes. Return to bowl; add parsley, cheese, 1 teaspoon olive oil, and lemon juice. Toss to combine and season with salt and pepper. Serve warm or at room temperature.