Best 2 Cauliflower Prosciutto And Goat Cheese Gratin Recipes
Looking for a sophisticated and flavorful vegetarian dish that will impress your friends and family? Look no further than this tantalizing cauliflower, prosciutto, and goat cheese gratin. This delectable recipe combines the earthy flavors of roasted cauliflower with the savory richness of prosciutto and creamy goat cheese, all enveloped in a luscious béchamel sauce. Served hot and bubbly from the oven, this dish is a true culinary delight that will leave your taste buds dancing. This article not only features the main recipe for cauliflower gratin but also offers variations such as broccoli gratin and potato gratin. It also includes a vegetarian gratin option for those with dietary restrictions. With its easy-to-follow instructions and helpful tips, this article is perfect for home cooks of all skill levels looking to create a memorable and satisfying meal.
Here are our top 2 tried and tested recipes!
CAULIFLOWER, PROSCIUTTO, AND GOAT-CHEESE GRATIN
Cauliflower baked with goat cheese is a lush combination; orange juice gives surprising zing, and prosciutto and fresh thyme add more flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Butter a 2-quart casserole or an 8-inch square baking dish; set aside. Bring a large pot of water to a boil. Add cauliflower; cook until just tender, 4 to 5 minutes. Drain.
- Whisk together 8 ounces goat cheese, the orange juice, stock, thyme, flour, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Toss in cauliflower and prosciutto. Spoon into buttered dish. Top with remaining 4 ounces goat cheese.
- Cover with foil; bake 30 minutes. Remove foil; bake until bubbling and just golden, about 30 minutes more. Let cool slightly before serving.
CAULIFLOWER, PROSCIUTTO, AND GOAT CHEESE GRATIN
Categories Cheese Bake Low Sodium Goat Cheese Cauliflower Prosciutto Boil
Yield serves 6 to 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. Butter a 2-quart casserole or an 8-inch-square baking dish; set aside. Bring a large pot of water to a boil. Add the cauliflower; cook until just tender, 4 to 5 minutes. Drain.
- Whisk together 8 ounces goat cheese and the orange juice, stock, thyme, flour, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Toss in the cauliflower and prosciutto. Spoon into the buttered dish. Top with the remaining 4 ounces goat cheese.
- Cover with foil; bake 30 minutes. Remove the foil; bake until bubbling and just golden, about 30 minutes more. Let cool slightly before serving.
Tips:
- Slice the cauliflower thinly: Thinner slices will cook more evenly and quickly.
- Use a variety of cheeses: The combination of goat cheese, Parmesan, and mozzarella provides a rich and flavorful gratin. You can also experiment with other cheeses, such as Gruyère, cheddar, or Gouda.
- Don't overcrowd the pan: If you overcrowd the pan, the cauliflower will steam instead of roast, resulting in a soggy gratin. Make sure to spread the cauliflower slices out in a single layer.
- Use a good quality prosciutto: A good quality prosciutto will add a delicious salty flavor to the gratin. Look for prosciutto that is thinly sliced and has a deep red color.
- Serve immediately: The gratin is best served immediately after it comes out of the oven, when it is hot and bubbly.
Conclusion:
This cauliflower, prosciutto, and goat cheese gratin is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover cauliflower and prosciutto, and it is sure to be a hit with your family and friends. Whether you are serving it as a main course or a side dish, this gratin is sure to please.
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