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Cauliflower and Goat Cheese Gratin


  • 2 Tbsp Butter
  • 3 cups whole milk
  • 2 Tbsp all-purpose flour
  • 1 1/2 cups grated Monterey jack or Jarlsburg cheese
  • 4 ounces Humble Goat Herb goat cheese
  • 1/2 cup Parmesan cheese
  • 1 head cauliflower cut into florets
  • Instructions


  • Preheat oven to 350°
  • Butter a 10-inch gratin baking dish.
  • Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes until tender but still firm.
  • In a heavy saucepan over medium heat, melt butter and whisk in the flour. Stir to blend and cook for I minute. Gradually add the milk while constantly whisking.
  • Add the goat cheese and one and a half cups of shredded cheese to the mixture and whisk until it has thickened.
  • Pour the sauce over the cauliflower in the buttered gratin dish and top with the remaining Parmesan cheese.
  • Bake until the cauliflower is tender and the top bobbly and golden brown.
  • Let it rest for a few minutes before serving.
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