| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 tablespoon butter, plus more for the pan
- 1 large head cauliflower, cut into florets
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- Hot sauce, as needed
- 1 cup grated pepper jack cheese
- One 4-ounce log fresh goat cheese
- 1/4 cup grated Parmesan
Instructions
- Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F. Grease a baking dish with butter.
- Cook the cauliflower in the boiling water until just crisp-tender, about 10 minutes. Drain well.
- In a large saucepan, heat the milk and butter over medium heat. Whisk in the dry mustard and add some hot sauce, salt and pepper. Just before the milk comes to a boil, turn off the heat and stir in the pepper jack and goat cheese. When melted and smooth, stir in the cauliflower. Spread the mixture into the prepared baking dish and sprinkle over the Parmesan.
- Bake until the top is golden brown and the mixture is bubbling, about 30 minutes. Let rest for a few minutes before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 353 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 23 g |
| Cholesterol | 62 mg |
| Sodium | 806 mg |
Reviews
Tasty healthier alternative
Meant this to be 4 stars but for some reason could not edit… anyway, this dish was good. I felt it was heavy on goat cheese flavor, and though I do like goat cheese, felt it could have used something sharper than the pepperjack to balance it. Also subbed heavy cream for the milk based on prior reviews, and steamed the cauliflower rather than boiled. Both I think helped with keeping the sauce from being too loose.
The first time we made this, it was too watery, so we baked the cauliflower in pieces on a sheet pan to dry them. 375° and 17 minutes in the oven. Instead of milk, we used half-and-half or cream to thicken it, you can also add some extra cheese as well. Cream cheese will also help thicken it up too. After the changes,it was wonderful.
Watery I wondered if I did something wrong , she always has great recipes.
I make this with sharp cheddar cheese instead of pepper jack. The trick is to drain the cauliflower in cheesecloth and squeeze as much water out as you can. The cauliflower will be in small pieces but you won’t have water in the bottom of the casserole.
Very yummy!
Sounds great
After reading many reviews I roasted the cauliflower until almost done. I sautéed mushrooms, onions and green Chili’s and added that to the sauce mixture. This was delicious and can’t wait to make this for party gatherings!
Ok this really sounded good however it turned out like nothing more than a cheese sauce for cauliflower. I agree just micro cauliflower doesn’t get soggy, also followed one review to add flour to butter to make sauce thicken. I used the cheeses I had handy and again just a result of cauliflower with a sauce.
Couple additions: I steamed my cauliflower in a kitchen towel in steamer basket and squeezed out most of the moisture after cooking. Also added chopped up oyster mushrooms, onions, green olives, and hot sauce – no mustard. Spread thin to max out that crunchy baked cheese top. Suuuuuuper good 🙂