Sunday, April 16, 2017

Cauliflower & Goat Cheese Gratin

Cauliflower &Goat Cheese Gratin

2 Tablespoons unsalted butter, plus more for the baking dish
3 cups whole milk
2 Tablespoons all-purpose flour
6 ounces Monterey Jack, grated
6 ounces goat cheese, cut into small pieces-divided
1/2 cup freshly grated Parmigiano-Reggiano cheese-divided
Kosher salt and pepper
1 Medium head of cauliflower, cut into florets, each florets 2-3 pieces
Chopped flat leaf parsley for garnish

Preheat oven to 350 degrees For, and butter a 10 inch baking dish.

Pour the milk into a small saucepan and bring to simmer over mefium-low

Melt the butter over medium heat in a heavy saucepan. Whisk in the flour and cook for 1-2 minutes, whisking often to prevent burning. Slowly whisk in the milk and raise heat to medium high, and cook, whisking almost constantly, until the mixture comes to a low boil and thickens, 4-6 minutes. Remove from the heat and whisk in the Monterey cheese, HALF of the goat cheese and HALF of the Parmesan cheese. Season with salt and pepper.

Transfer the sauce to a large bowl, add the cauliflower and stir well to combine. Scrape the mixture into the prepared baking dish, top with remaining goat and Parmesan cheese. Place the baking dish on a rimmed baking sheet and bake until the cauliflower is tender and the top is bubbly and browned, about 50-60 minutes. Remove from the oven and let it rest for 10 minutes. Garnish with chopped parsley. Serves 6.

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