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Three Cheese Cauliflower Gratin Recipe

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This recipe for Three Cheese Cauliflower Gratin, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, 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!

Contributor:  
Contributor:  
Lisa

Category:
Category:

Ingredients:  
Ingredients:  
2 heads of cauliflower, florets removed, divided
2 1/2 tbsp. olive oil
salt
coarse black pepper
2 tbsp. unsalted butter, divided
1 medium shallot, diced
3 garlic cloves, minced
2 to 3 sprigs fresh thyme
5 fresh sage leaves plus extra for garnish
2 cups 2% milk
1/3 cup whole wheat Panko breadcrumbs
1/8 tsp. smoked paprika
1/2 cup grated Parmesan cheese, divided
1 1/3 cups freshly grated Gruyere cheese
3 oz. goat cheese
salt and pepper to taste

Directions:
Directions:
Arrange florets from 1 1/2 heads of cauliflower on a large baking sheet. Drizzle with olive oil; sprinkle generously with salt and coarse black pepper and toss to coat. Roast for 20 minutes until lightly brown and just tender. Meanwhile, melt a tablespoon of butter in a saucepan over medium heat. When melted and foamy, add the shallot and garlic; sautÚ for about 3 minutes until the shallots become translucent and the garlic is fragrant. Add the thyme and sage and cook for another minute. Add the florets from the remaining 1/2 head of cauliflower and milk. Simmer gently for 20 to 25 minutes until the cauliflower is very tender. While the cauliflowers are cooking/roasting, toast the breadcrumbs. In a small saucepan, melt the remaining tablespoon of butter over medium heat. Add the breadcrumbs and stir to coat with the butter. Cook for 2 to 3 minutes until the breadcrumbs darken slightly. Transfer to a bowl to cool and then stir in the paprika, 1/4 cup Parmesan cheese and a pinch of salt. Set aside until ready to use. Use a fork to remove the sage leaves and thyme from the milk. Transfer the cauliflower and cooking liquid to a blender or food processor and puree until smooth. Return the cauliflower puree to the saucepan over low heat, and slowly stir in the remaining Parmesan, Gruyere and goat cheese until well-combined. Season with salt and coarse black pepper to taste. Pour 1/3 of the cauliflower cheese sauce into the bottom of a gratin dish. Add the roasted cauliflower in an even layer and top with the remaining cheese sauce. Sprinkle the toasted breadcrumb mixture over the cheese sauce. Bake in a preheat 400║ oven for 25 to 30 minutes or until the cheese sauce is bubbling around the sides. Let cool for 5 to 10 minutes and serve.

Personal Notes:
Personal Notes:
This is such a rich and tasty dish. It will make a cauliflower lover out of everyone. Great for the holidays.

 

 

 

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