Cauliflower-Goat Cheese Gratin

Joseph Swearingen

I tried this recipe on a whim for the family holiday dinner. Since I have a larger family, I doubled the recipe. I also added crumbled two packages of crumbled bacon, about eight pinches (like barely covering the front of the tines of a fork), salt, pepper, Italian seasoning, basil, parsley, onion powder, and garlic powder. I also reserved maybe half a cup of the quart of heavy cream for when we reheat it, since I prepped the dish a few hours ahead of time. As it stands, doing it as a layered dish, baking it for 20 minutes, mixing it up some more, and baking it another ten. Came out beautiful! <br /><br />Full disclosure, I used the frozen cauliflower florets (I figured 2 1-lb bags per head), the grated store brand of the grated Parmesan (aka the shake shake Parmesan cheese), crumbled goat cheese, and fancy shredded Monterey Jack cheese. I totally pulled an Ina Garten and have absolutely ZERO shame about it. 😁😁😁 “if you can’t find (or don’t have time to do a whole bunch of prep work), store bought is totally fine!” I don’t think there are any better words to live by. 😁😁