cauliflower goat cheese gratin

Two days coming home from 35-degree Celsius weather (read: blistering hot-degree Fahrenheit weather) we had snow on the ground, our car wouldn’t start and we had no hot water. Err, let me back up. Two days coming home from swelteringly hot weather that makes you smile to yourself when you think about the suckers at home getting 5-inches of snow the very day you skipped outta town we had snow. And I hibernated. I stayed inside, wrapped myself in a snuggie, and decided to forget about the car and stupid water heater. And instead of showing off my newly, hardly ever, makes you want to gasp at the vast contrast between yourself and I tan, I bundled up and was accused by my maintenance man (hi Dad!) that we kept our house too toasty. Plbbbt.

The problem with this hibernation plan was the fact that I was still craving summery foods. I feasted upon ripe tropical fruits, grilled meats and prawns for three weeks, but now I was home and I wanted to do anything but scrape a layer of ice off my car from the second winter storm in the single week we’ve been home. So I rummaged in my fridge and found cauliflower and cheese and knew Bobby Flay would surely come into play.

He had me delving my fork into cheesy, creamy cauliflower within minutes. And I completely forgot that my car was stuck or there were icicles hanging off my porch. Instead I re-wrapped myself in my snuggie, propped my feet up, and simply forgot I was dealing with winter.

Cauliflower Goat Cheese Gratin
Adapted from Bobby Flay

Note: this came out really soupy, and had I read through some of the 115 comments, I would have known to decrease the cream from 2 cups as well as mix the ingredients instead of layering the ingredients. I have posted the recipe to include these revisions below.

1 head cauliflower, cut into florets
1/4 cup heavy cream, or just enough to soak/coat the cauliflower
8 ounces Monterey Jack cheese, coarsely grated
2 cups grated parmesan
6 ounces goat cheese, crumbled
Salt and pepper

Preheat oven to 400-degrees.

In a large bowl combine cauliflower, cream and cheeses. Pour into baking dish, season with salt and pepper. Roast for 40 – 50 minutes until cauliflower is soft, the cream has thickened and the top of the gratin is golden brown and bubbly. Remove from oven and let rest for 10 minutes before serving.