Active time:25 min. Total time:40 min.
Yield: Serves 8 (serving size: 3/4 cup)
This simple but hearty casserole has a good balance of sweet-vegetal cauliflower, deeply sweet shallots, and tangy goat cheese, pine pine nuts provide some tastiness and textural contrast. Parcooking the cauliflower keeps it from mushing out in the casserole, and using a shortcut like pre-floreted cauliflower helps get this done super fast. Go for a goat cheese log instead of crumbles—it melts much more easily. It’s easy enough for a weeknight, but is tasty and comforting enough for a special occasion.
- 2 pounds fresh cauliflower florets (from 2 heads cauliflower or 3 [10-oz.] bags florets)
- 6(1-oz.) shallots, halved lengthwise
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon black pepper
- 2 1/2 teaspoons kosher salt, divided
- 1/4 cup all-purpose flour
- 3 cups whole milk, divided
- 8 ounces goat cheese, divided
- 1/4 cup pine nuts
- 2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Preheat oven to 450°F. Toss together cauliflower, shallots, oil, thyme, pepper, and 11/2 teaspoons of the salt in a bowl until well coated. Arrange in a single layer on a rimmed baking sheet lined with aluminum foil. Roast in preheated oven 10 minutes. Remove from oven; reduce oven temperature to 425°F.
While cauliflower mixture roasts, whisk together flour and 1/2 cup of the milk in a small bowl. Bring remaining 2 1/2 cups milk to a boil in a medium saucepan over medium-high. Whisk in flour mixture; cook, whisking occasionally, until slightly thickened, about 2 minutes. Whisk in half of the goat cheese and remaining 1 teaspoon salt until smooth. Remove from heat.
Transfer cauliflower mixture to a 2-quart square baking dish. Pour milk-goat cheese mixture over cauliflower mixture. Crumble remaining goat cheese over top; sprinkle with pine nuts. Bake at 425°F until lightly browned, 15 to 20 minutes. Sprinkle with parsley.
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