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
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.