Cauliflower Gratin With Goat Cheese Topping

By Martha Rose Shulman

Cauliflower Gratin With Goat Cheese Topping
Andrew Scrivani for The New York Times
Total Time
About 30 minutes
Rating
4(615)
Comments
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Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate. Like other cruciferous vegetables, cauliflower is an abundant source of phytonutrients and enzymes that may help neutralize toxins damaging to the body’s cells. It’s an excellent source of vitamins C and K, folate and dietary fiber, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese. All are good reasons to include it in your diet.

One more thing: if you have trouble persuading your kids to eat dishes with cooked cauliflower, try serving the florets raw. Even some of the most vegetable-averse kids seem to like it uncooked. Of all of the gratins that I make, this is the easiest to throw together. It works as a vegetarian main dish or as a side.

Featured in: Cauliflower Shines in Winter

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Ingredients

Yield:Serves 4
  • 1large or 2 smaller cauliflowers (about 2 pounds), broken into florets
  • 3tablespoons extra virgin olive oil
  • Salt
  • freshly ground pepper
  • 6ounces fresh goat cheese
  • 1plump garlic clove, halved, green shoot removed
  • 5tablespoons low-fat milk
  • 1teaspoon chopped fresh thyme leaves or ½ teaspoon dried thyme
  • ¼cup dry, fine breadcrumbs
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

263 calories; 20 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 11 grams protein; 714 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 450 degrees. Oil a two-quart gratin dish with olive oil.

  2. Step 2

    Place the cauliflower in a steaming basket above one inch of boiling water. Cover and steam for one minute. Lift the lid and allow steam to escape for 15 seconds, then cover again and steam for six to eight minutes, until the cauliflower is tender. Remove from the heat and refresh with cold water. Drain on paper towels, then transfer to the gratin dish.

  3. Step 3

    Season the cauliflower generously with salt and pepper, then toss with 2 tablespoons of the olive oil and half of the thyme. Spread in an even layer.

  4. Step 4

    Place the garlic in a mortar and pestle with a quarter-teaspoon salt, and mash to a paste. Combine with the goat cheese and milk in a food processor fitted with the steel blade, and blend until smooth. Add the remaining thyme and freshly ground pepper to taste, and pulse together. Spread this mixture over the cauliflower in an even layer.

  5. Step 5

    Just before baking, sprinkle on the breadcrumbs and drizzle on the remaining tablespoon of olive oil. Bake 15 to 20 minutes, until the top is lightly browned and the dish is sizzling. Serve at once.

Tip
  • Advance preparation: You can make this through step 3 hours in advance. Cover with plastic wrap and refrigerate if holding for more than two hours.

Ratings

4 out of 5
615 user ratings
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Comments

wilcoworld

Had ingredients on hand. Looked good as well as easy.

Delicious

No need for paper towels. Drained off in steam basket. Used a garlic press first, then, into mortar w/salt.
Immersible blender for the goat cheese mix in a small saucepan. Added more milk (fat free) & light cream until I liked the consistency.

Panko instead of breadcrumbs. Dotted w/a little butter
Fresh thyme from the garden ... to taste
Salt and black pepper to taste

Nice: can adjust to taste, what's on hand!

Nicole

Just a comment: do not remove "green shoot" from the clove---don't use a clove with a green shoot in the first place!!!! That's a clove that has started germinating a new plant; it is old, the chemical composition has changed, and the flavor will be a pale shadow of garlic's piquant goodness. Your clove should be juicy and crisp when you cut into it. Kind of surprised the Times wouldn't have caught that.

Lindsay

Very good! Caveat: I modified it based on the ingredients I had on hand. First, I boiled two medium potatoes, mashed them with a fork, mixed them with some salt, pepper, and olive oil, and spread them on the bottom of the dish below the cauliflower. I used feta instead of goat cheese. And because I didn't have bread crumbs, I crumbled a piece of good bread on top and doused it with olive oil. My husband proclaimed this the "top cauliflower recipe" of his life (I agree).

ARay

Cooked as listed except added 2oz of cottage cheese since I only had 4oz goat cheese. Pretty dry, maybe add more milk or some cream?

Me

Delicious and very easy!

Megan C.

Made this tonight and doubled the sauce. Not good at all. We love all the individual components of this dish but it was still not enough sauce and was bland. And we roasted the cauliflower instead of steaming. Bummer! Love so many NYT dishes usually.

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