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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.

  • Servings: 8

Source: Martha Stewart Living, October 2004


  • Unsalted butter, for baking dish
  • 2 small heads cauliflower (about 3 pounds total), cut into 1-inch florets
  • 12 ounces soft goat cheese, crumbled
  • 1/4 cup fresh orange juice (1 orange)
  • 1/4 cup homemade or low-sodium storebought chicken stock, or water
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons all-purpose flour
  • Coarse salt and freshly ground pepper
  • 3 ounces thinly sliced prosciutto (about 5 slices), coarsely chopped


  1. 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.

  2. 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.

  3. Cover with foil; bake 30 minutes. Remove foil; bake until bubbling and just golden, about 30 minutes more. Let cool slightly before serving.

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