Cauliflower Casserole with Goat Cheese Topping
/
Yield
4 servingsPrep
10 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
cauliflower florets
1 large or 2 small cauliflowers, broken into florets |
|
| 2 ½ | tablespoons |
vegetable oil
such as canola oil or olive oil |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 5 ½ | ounces |
goat (chevre) cheese
|
|
| 2 | cloves |
garlic
minced |
|
| 5 | tablespoons |
milk, 1%
or 2% |
* |
| 1 | teaspoon |
thyme
freshly chopped, or 1/2 teaspoon dried |
*
|
| 4 | tablespoons |
bread crumbs
dry, prefer whole wheat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
cauliflower florets
1 large or 2 small cauliflowers, broken into florets |
|
| 38 | ml |
vegetable oil
such as canola oil or olive oil |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 159 | ml/g |
goat (chevre) cheese
|
|
| 2 | cloves |
garlic
minced |
|
| 75 | ml |
milk, 1%
or 2% |
* |
| 5 | ml |
thyme
freshly chopped, or 1/2 teaspoon dried |
*
|
| 6E+1 | ml |
bread crumbs
dry, prefer whole wheat |
|
Directions
Preheat the oven to 450 degrees.
Coat a 2-quart baking dish with cooking spray.
Put the cauliflower in a steaming basket above one inch of boiling water.
Cover and steam for 1 minute.
Lift the lid and allow steam to escape for 15 seconds, then cover again and steam for about 7 minutes, until the cauliflower is tender.
Remove from the heat and transfer into ice cold water to stop cooking.
Drain on paper towels, then transfer to the baking dish.
Season with salt and pepper, toss with 2 tablespoons of the oil and half of the thyme.
Spread evenly in a single layer.
Add garlic, goat cheese and milk in a food processor fitted with the steel blade, and blend until smooth.
Add the remaining thyme and freshly ground pepper to taste, and pulse until well blended.
Spread this mixture evenly over the cauliflower.
Before baking, sprinkle on the breadcrumbs and drizzle on the remaining oil.
Bake about 20 minutes, until the top is lightly browned and the dish is sizzling.
Cool for a few minutes and serve warm.
