Posted by: Catherine | February 11, 2009

Cauliflower, Prosciutto and Goat Cheese Gratin (RR*)

cauliflowergratin170x170_camilkadvisoryboard* Reader Recipe

Chuck also sent Braised Brussels Sprouts with Pancetta and Bread Crumbs, which, btw, I made two nights ago along with Chicken-Sausage Bake…and was it “delish” according to Emma. Chuck says this recipe arrives via Martha Stewart and that it goes very well with grilled skirt steak…or it can be eaten by itself for dinner with a salad. The better the goat cheese the better the gratin, but even with a goat cheese-like substance it tastes terrific.

Serves 4 to 6

Unsalted butter for baking dish
2 small heads cauliflower/or one whole (about 3 pounds total) cut into 1-inch florets
12 ounces soft goat cheese, crumbled (always a good price at Trader Joe’s)
1/4 C fresh orange juice (1 orange)
1/4 C homemade or low-sodium canned chicken stock, or water
2 teaspoons chopped fresh thyme
2 tablespoons all-purpose flour
Salt and pepper
3 ounces thinly sliced prosciutto (about 5 slices); coarsely chopped

1. Preheat oven to 375. Butter a 2-quart casserole or an 8-inch square baking dish; set aside. Bring a large pot of water to a boil. Add cauliflower, cook until just tender, 4 to 5 minutes. Drain.

2. Whisk together 8 ounces goat cheese, stock, thyme, flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. Toss in cauliflower and prosciutto. Spoon into buttered dish. Top with remaining goat cheese.

3. Cover with foil and bake 30 minutes. Remove foil; bake until bubbling and just golden about 30 minutes more. Let cool slightly before serving.

Other Recipes from Chuck

brusselsprouts1Braised Brussels Sprouts with Pancetta and Bread Crumbs 

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Responses

  1. OHMY.
    I’m so happy to have found your site!
    I LOVE cauliflower.
    Thomas Keller’s book “Bouchon” has a good one, but I LOVE the proscuitto and goat cheese here.
    Will try it – thanks!

    • Thanks so much! I hope you will come back, please let me/us know what you thing of this reader’s recipe and do send some of your own!

  2. I’ve made this recipe many, many times and it’s always a hit. One thing we did to tone down the goat cheese just a bit is substitute 1/2 the goat cheese for cream cheese (low fat works fine). Takes some of the bite out the goat cheese if you’re serving to a new/uncertain crowd and gives it a great, balance creamy texture. So glad you have this posted b/c I’ve been looking for the recipe as I lost it. I knew it was a M. Stewart recipe but couldn’t find it on any of her sites!


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