Cauliflower and goat cheese gratin

cauliflower and goat cheese gratin


I absolutely love cauliflower.  By far, it is one of my favorite vegetables.  And while I enjoy eating it raw, I also love roasted cauliflower, cauliflower rice and of course cauliflower gratin (well, anything gratin truth be told).  Anyway, if you are a goat cheese lover, this recipe will really suit you.   If you don’t like goat cheese, you could substitute some mascarpone cheese or crumbled feta as well.  Enjoy and let me know what you think!


Serves 4

Recipe by: Arlene Jacobs




3 cups cauliflower, roughly cut into ¼-inch dice

1 tbsp. salt and black pepper, to taste

1 tsp. white truffle oil (optional)

1 tbsp. loosely packed lemon zest, finely grated

3 tbsps. chopped chives, or thinly sliced scallion greens

2 tbsps. chopped parsley

½ cup fresh white goat cheese, room temperature

½ cup natural whole milk ricotta cheese, room temperature (measure after draining)

¼ cup imported Parmesan cheese

2 egg yolks

1/3 cup all-purpose flour

1/8 tsp. nutmeg

Large pinch cayenne pepper

½ cup panko bread crumbs

2 tbsps. extra-virgin olive oil




Preheat oven to 375 o F.


  1. Place the ricotta cheese in a strainer over a bowl and leave to drain in the refrigerator for 2-3 hours.


  1. Bring 1-1/2 quarts of water to a boil in a 2-quart pot. Add 1 tbsp. salt and the cauliflower dice. Boil gently for 2 minutes. Drain the cauliflower and plunge it into ice water to stop the cooking. Drain and place the cauliflower in a medium bowl and season with salt to taste.


  1. In another medium bowl, mix together the goat, ricotta and Parmesan cheeses. Add the egg yolks, flour, nutmeg, cayenne, truffle oil, lemon zest, chives and parsley. Add the cauliflower and mix thoroughly.
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  1. Spread mixture in a shallow pan, sprinkle with the panko bread crumbs, and drizzle over the top with the extra-virgin olive oil.



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