Sunday, November 15, 2009

Cauliflower Cheese Gratin

1 head cauliflower, cut into florets
6 ounces to 2 cups heavy cream, just enough to coat the cauliflower
1/2 pound Monterey Jack cheese, coarsely grated
6 ounces to 2 cups grated Parmesan (the amount depends on the size of the caulflower head)
6 ounces goat cheese, cut into small pieces
salt and freshly ground pepper

Variations: Add cooked and crumbled bacon over top just before serving; chopped roasted poblano peppers; sliced toasted almonds or pecans; Gruyere in place of Monterey Jack cheese; about 6 to 8 ounces of fresh lump crabmeat

Preparing the gratin:
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 until the cauliflower is soft and the sauce has thickened slightly (45 minutes covered and then for another 20 minutes uncovered). Remove from the oven and let rest for 15 to 20 minutes before serving.


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