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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetables- Cauliflower- Goat Cheese Gratin (courtesy of Bobby Flay) Recipe

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This recipe for Vegetables- Cauliflower- Goat Cheese Gratin (courtesy of Bobby Flay) is from The Lawson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 head cauliflower, cut into florets
2 cups heavy cream
2 cups grated Parmesan cheese (by volume)
6 ounces goat cheese
Salt and pepper to taste
Directions:
Directions:
Preheat oven to 400 degrees
Place these ingredients in ungreased casserole dish: cauliflower, heavy cream, cheeses. Toss with your fingers to coat. Salt and pepper to taste.
Roast for 20 to 30 minutes or until the sauce has thickened slightly. Remove from oven and let rest for 10 minutes before serving.
Recipe calls for 2 cups of heavy cream...... we made it without the goat cheese and it was delicious but sauce didn't thicken so probably use discretion on the amount of cream to use. We had more of a broth than a sauce delicious anyway and I don't like cauliflower.

We were talking about how good the leftover sauce, would be great with oysters in it.

Broccoli would probably be good done this way also
Making it again this weekend.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
we made this without the goat cheese the first time so wouldn't use as much cream.

Recipe can be doubled and made in a roasting pan.

 

 

 

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