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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

Showing 41-50 of 138

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  • on May 30, 2010

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    A great side dish for grilled steaks, and so much faster to prepare than a bechamel or white sauce. Kudos to Bobby!

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  • on April 18, 2010

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    Bobby Flay is a genius and this dish proves it! I absolutely love it and it is SO easy to make! Once you do it takes no time to prepare. My only suggestion is I don't use nearly as much cream ... Maybe 1/4 cup - sometimes less - is much better. I didn't like the soupiness the first time I made so each time I kept cutting the cream till I got down to 1/4 cup. I also change up the first cheese depending on what I have in the house but its always delicious. I mixed it all up except for the parmesan cheese which I put on top to get the crispiness.

    I just made it again and can't wait for it come out of the oven!

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  • on March 13, 2010

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    This is easily the best cauliflower dish I've ever made. It takes a bland veggie and turns it into something rich and pretty that is worthy of sharing with company.
    Like others who reviewed it, I ended up cooking mine longer than what is called for. First try an extra 10 minutes and then test the florets for desired doneness. If need be bake still another 5 or 10 minutes. However, keep in mind that the cauliflower will continue to cook after it is removed from the oven.

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  • on March 09, 2010

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    I followed the directions exactly and this came out fantastic! I LAYERED the ingredients in the order it said, and baked it for 30 uncovered and then let sit for 10 min and it was perfect!

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  • on February 28, 2010

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    After reading the reviews...I cut the cream to 1 1/4 cup. I used a bit over 3/4 of a full head of cauliflower and kept the cheese as is. But still ended up w/ a lot of liquid. I mixed everything and then poured it over the cauliflower and was tempted like Mary and Karen to add more cream....I held firm, and did not! I wonder if the liquid is coming from the cheese?? I really enjoyed the flavor, and will make it again-but will take the cream to just 1 cup.

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  • on February 24, 2010

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    This turned out perfectly when I made it. . . I didn't like it much, but it certainly wasn't soupy in the least.

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  • on February 15, 2010

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    I followed the recipe exactly and it was perfect! No liquid problem at all. I made this dish a month ago and it has since become my husband's favorite. I'm making it again tonite for the 3rd time!

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  • on January 19, 2010

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    I used less cream as suggested and it still turned into a soupy mess. This one doesn't work.

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  • on January 18, 2010

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    I made this for our Christmas dinner and everyone really enjoyed it. I did feel it was a bit soupy. Next time I will add more cauliflower and possibly cut some of the cream. All in all a great recipe that I look forward to enjoying again!

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  • on January 10, 2010

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    This dish was very good and it would have been better if I just did what I said I was going to do! I read the reviews and knew that 2 cups of heavy cream was too much, that it would be too "liquidy". But the same thing happened to me that happened to Mary in Austin. I put in one cup of cream and it seemed to be absorbed after I thoroughly mixed it up, so I added in an additional 3/4 cup of the cream (which is still less than called for. Sure enough, the cream seemed to expand as it cooked in the oven and I ended up having to pour off the excess liquid. Even when pouring off the excess it had too much liquid. Loved the "cheesy-nish" of the dish but you need to reduce the heavy cream.

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