Three Cheese Cauliflower Gratin

Warning: These vegetables may become addictive. That’s what happens when you combine them with creamy goat cheese, salty parmesan and buttery fontina and bake to bubbly perfection, as in this Three Cheese Cauliflower Gratin. The flavor combo really hits the spot, and it makes a delicious side for a holiday dinner. It’s also great way to get kids, both young and old, to eat their vegetables.

The cheeses in this Cauliflower Gratin

I played around with various cheeses to make this cauliflower gratin. And you know, it’s cheese – how bad could it ever really be? Using sharp cheddar in place of the fontina is yummy but tends to overshadow the other flavors. But if you love cheddar, by all means use it. And cream cheese is always a good stand-in for goat cheese, so feel free to swap it in. But what I really loved about the combo of fontina, parmesan and goat is the subtle tanginess it lends to the mild cauliflower. It just tastes… special.

How to make Three Cheese Cauliflower Gratin

The method for this cauliflower gratin starts much like how you’d make a macaroni and cheese casserole. You’ll use flour and butter to make a roux, and then add your milk, cream and cheeses. Pretty standard.

The key here, as with most vegetable dishes, is to make sure your cauliflower is squeezed as dry as possible. If you have the time to let it sit out for a while after roasting just to dry out some more, do it. Cauliflower will give off moisture as it bakes, so try to start with as little moisture as you can.

You’re also going to want to leave enough time that you can allow the dish to rest for 20-30 minutes before serving in order for the cheese mixture to completely set.

The quantities here make a generous 9×13 baking dish worth – because I love it as a holiday side and it needs to feed plenty. Feel free to half the recipe and use an 8×8 dish if you have a smaller group to feed.

I hope everyone has fun eating their vegetables! Enjoy!

Three Cheese Cauliflower Gratin

A creamy, tangy, indulgent dish that packs equal punches of flavor and nutrition. Makes a great side dish!

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Prep Time 40 mins

Cook Time 1 hr

Total Time 1 hr 40 mins

Course Side Dish

Cuisine American

Servings 12

Ingredients

  

1x2x3x

• 2 heads cauliflower
• 1/4 cup unsalted butter
• 4 Tbsp. flour
• 3 cups whole milk
• 3 cups half-and-half
• 12 oz. fontina cheese shredded
• 12 oz. goat cheese crumbled into pieces
• 1 cup parmesan cheese

Instructions

 

• Preheat oven to 350 degrees.
• Wash and dry the cauliflower heads. Cut into bite-sized florets and place onto a large baking sheet. Drizzle with olive oil, salt and pepper and roast 25 minutes.
• Remove cauliflower from the oven and press paper towels on top of it to remove any excess moisture. Transfer cauliflower in a 9×13 baking dish on top of a metal baking sheet (to catch any drips).
• In a large pot over medium heat, melt butter. Whisk in the flour and cook, whisking constantly, until mixture starts to bubble. Season with salt and pepper. Pour in the milk and cream and bring to a boil over high heat, whisking occasionally. Lower the heat and simmer, whisking occasionally, until mixture thickens and coats the back of a wooden spoon. Remove from heat and add goat cheese, fontina cheese and 1/2 cup of the parmesan cheese. Mix together until cheese is melted. Pour cheese mixture over the cauliflower. Sprinkle remaining 1/2 cup of parmesan cheese over top.
• Bake for 55-60 minutes or until top is bubbly and golden brown. Let rest for 20-30 minutes before serving.

Keyword vegetarian

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