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Cauliflower-Goat Cheese Gratin Recipe

Cauliflower-Goat Cheese Gratin

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (138)

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Average Rating:

Total Reviews: 138

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  • on February 25, 2013

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    It loses half a star for watery consistency: saved that by making a roux with some butter and flour to thicken it up. Loses one star for flavor that was quite good but not over the top/missing some little something to make it special. I will make it again but I think I would add a little dry mustard powder to give it a little punch. Hubby who is not fond of goat cheese liked the flavor of the cheese sauce. Lastly there is a LOT of sauce for the amount of sauce/ended up doubling the amount of cauliflower.

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  • on February 21, 2013

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    I made this to take to a dinner party last night out of Bobby's Bar American Cookbook. The flavor was very good, but it was totally watery under the cauliflower. My hostess suggested serving it in ramekins which saved the day. The cookbook recipe calls for whole milk which I used, Just wonder why the cookbook recipe and online recipe are different. As I said tasted very good, but will not make the cookbook version again. A Camano Island home cook.

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  • on February 13, 2013

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    Very simple trick to this recipe (which I've probably made half a dozen times to rave reviews. You have to use a very shallow and wide porcelain dish. I have one that's about an inch deep and 9" around. Bake until you have a nice light brown crust and everything is bubbly. Make sure you let it rest for 10 minutes after taking it out of the over too.

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  • on December 30, 2012

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    Made this recipe for Christmas dinner. Everyone loved it. Was very easy to make and tasted yummy.

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  • on December 02, 2012

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    Great recipe! I only gave it 4 stars instead of 5 because I agree with some of the other reviewers that it comes out a little too soupy if you follow it as is. I have altered it two different ways, but in both I used 1 1/2 - 2 times the cauliflower. One, by adding less cream (1/2-1 cup and two, by leaving the cream the same but stirring in a egg. I like both ways, the egg version comes out a little more like a casserole. I also seasoned the top with paprika for color and taste.

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  • on October 23, 2012

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    Easy, and pleased everyone at the table. I followed the reviews and instead of the cream, used 1/2 c. half and half for 1 1/2 times the cauliflower. I also stuck some leftover sprigs of fresh thyme in when roasting, which added a little flavor to the sauce, and were easily removed when serving. Will definitely make again.

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  • on July 26, 2012

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    Didn't like it, I cooked it for an hour and still too liquidy, not worth the time, I spent over an hour trying to fix it.

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  • on December 26, 2011

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    This was a bit soupy, so next time I will use less cream, but the flavor was out of this world. I agree with other reviewers that more cauliflower or maybe cut back on some of the cheese.

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  • on December 25, 2011

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    Yummy, but soupy. I should have followed the others reviewers advice and used 1/4 C Half n Half. I will make this again, but with the Half n Half instead.

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  • on December 12, 2011

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    I made this years ago for Christmas, and this was probably one of the first times I ever ate and enjoyed Cauliflower. Since then, I eat cauliflower (with cheese only, lol all the time. I plan on bringing this recipe out again for the holidays this year. It's amazing

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