Cauliflower Casserole with Goat Cheese Topping
Submitted by everybody
Roasted cauliflower meets tangy goat cheese in this elegant vegetarian casserole where steamed florets get smothered in a creamy herb-spiked cheese sauce, then baked until golden and bubbling.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
35 minThis cauliflower casserole transforms humble florets into something worthy of your dinner party table. The quick steam preserves the vegetable’s tender bite while the goat cheese topping brings that signature tang that cuts right through the richness.
Fresh thyme and garlic blend into the creamy cheese sauce, creating layers of flavor that make you forget you’re eating your vegetables.
The whole wheat breadcrumb crown adds just enough crunch to contrast with the silky cauliflower beneath.
Pro Tips
- Ice bath after steaming locks in that bright white color and stops the cooking instantly
- Pulse the goat cheese mixture until completely smooth so no lumps interrupt that velvety texture
- Let the casserole rest 5 minutes after baking so the cheese sets slightly and doesn’t slide off your fork
Ingredients
Directions
Preheat the oven to 450 degrees.
Coat a 2-quart baking dish with cooking spray.
Put the cauliflower in a steaming basket above one inch of boiling water.
Cover and steam for 1 minute.
Lift the lid and allow steam to escape for 15 seconds, then cover again and steam for about 7 minutes, until the cauliflower is tender.
Remove from the heat and transfer into ice cold water to stop cooking.
Drain on paper towels, then transfer to the baking dish.
Season with salt and pepper, toss with 2 tablespoons of the oil and half of the thyme.
Spread evenly in a single layer.
Add garlic, goat cheese and milk in a food processor fitted with the steel blade, and blend until smooth.
Add the remaining thyme and freshly ground pepper to taste, and pulse until well blended.
Spread this mixture evenly over the cauliflower.
Before baking, sprinkle on the breadcrumbs and drizzle on the remaining oil.
Bake about 20 minutes, until the top is lightly browned and the dish is sizzling.
Cool for a few minutes and serve warm.
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