| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1 head cauliflower, cut into florets
- 2 cups heavy cream
- 1/2 pound Monterey Jack cheese, coarsely grated
- 2 cups grated Parmesan
- 6 ounces goat cheese, cut into small pieces
- Salt and freshly ground pepper
Instructions
- Preheat oven to 400 degrees F.
- Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 708 |
| Total Fat | 60 g |
| Saturated Fat | 38 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 36 g |
| Cholesterol | 189 mg |
| Sodium | 1096 mg |
Reviews
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!
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.
Okay. One and done.
I made this for Christmas to accompany beef tenderloin and it was the star of the show. I agree that 2c of heavy cream was too much. I’m making it again for in-laws Christmas this coming weekend. The flavors of the cheeses and the cauliflower is perfection.
I made this today. I added cooked, cut-up bacon! (Highly recommend doing that! Unfortunately, my sauce broke during cooking, leaving curds and water. The flavor was good, but the separated sauce was unappetizing to look at and the texture was grainy. Now, I must confess, this may have been caused by my substitution of half and half for the heavy cream.
The sauce is too thin. Easily solved by made a roux. That made the sauce thicker and better. I found its better to cut the cauliflower into bite size pieces so it cooks better and had to up baking time a bit. With these changes its better – 5 star. I haven’t tried it with spicy Jack cheese as some reviewers have suggested but it sounds delicious.
I made this the way the recipe said and it was way to liquidy. The recipe called for 2 cups of heavy cream, which is crazy! I ended up watching the video and the chef basically said to just cover all of the cauliflower with the cream. I had to drain off most of the cream and throw it back in the oven and it was better. You guys really need to check the amounts that you are giving before you post it online.
The cauliflower was a little overpowered by the cheese.
Great recipe; I substitute Monterey pepper jack cheese to give it a little kick. Guest all loved it and easy to make. I cooked it about 10 minutes longer than the recipe calls for. Also, mixed everything together in a large bowl and then poured into the backing dish which is easier and mixes the ingredients together better.
Made with Christmas dinner and was fabulous! Gone in a flash.
We used two heads of cauliflower and it came out amazing! Great flavor loved this recipe