Cauliflower Goat Cheese Gratin

 Cauliflower is one of those vegetables that I sometimes forget about. I try to find recipes that I can incorporate into our food plan. When I was visiting with my friend Laurie recently she was telling me about one of their family favorites that she makes on Thanksgiving and it sounded so good, I asked her if I could adapt her recipe and maybe blog it.  My friend Laurie was born and raised in New Orleans and is a wonderful cook. This is one of her great recipes that I have adapted. This is a great side dish that will go with any meal.

Cauliflower Goat Cheese Gratin

Cauliflower Goat Cheese Gratin

Laurie Dewhirst

Adapted By

Miz Helen's Kitchen

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

1 tablespoon Lea and Perrins

Salt and Pepper to taste

Miz Helen Added

1 4 ounce jar of diced pimento's

1 teaspoon thyme

1 clove garlic minced

option: dash cayenne pepper

Drizzle Balsamic Vinegar

Layer the cauliflower, garlic, thyme and pimento's on the bottom of a medium casserole dish. Mix the Lea and Perrins and the (Option of cayenne)  with the heavy cream and  pour it over the cauliflower and pimento layer. Add the 3 cheese's on top of the gratin. Bake at 400 degrees for 30 to 45 minutes until all the cheese is melted and the casserole is bubbling. Remove from oven and drizzle Balsamic Vinegar over the top. Let rest for 10 minutes before serving.

This Casserole Has Great Color

Enjoy!

Thanks for your great recipe Laurie! I sure am glad that all of you stopped by to sample this wonderful Casserole with me today. I always enjoy each one of your visits, hope you will stop by and see me on my New Face Book Page and please come back real soon!

Peace and Joy

Miz Helen
This Post Is Linked To:
Just Another Meatless Monday
My Meatless Monday
Slightly Indulgent Tuesday
Real Food Wednesday
These Chicks Cooked
Foodie Friday
Pot Luck Friday