Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Explaining something sensible to Lord Killanin is akin to explaining something to a cauliflower. The advantage of the cauliflower is that if all else fails, you can always cover it with melted cheese and eat it." -William E. Simon

The refrigerator light goes on...

In this recipe it's important to press the cauliflower down firmly in the Pyrex dish so that when you pour the goat cheese over the top, it doesnt fall to the bottom of the pan. When you add the thinly sliced green onions to the freshly steamed cauliflower, the heat steams the green onions. I like to add the rest of the green onions at the end of cooking so that they retain some of their freshness and texture. If you don't like onions that are too strong, mix them all into the goat cheese mixture before pouring it over the top.



Cauliflower Goat Cheese Gratin

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers hot or cold. Note that cooking time does not include allowing the softening time for the goat cheese.

4 ounces semi-soft goat cheese
1 quart water
1 head cauliflower (cut into 1 inch florets)
4 large green onions (thinly sliced crosswise; keep white and green parts separate)
1/2 cup 2% milk
fresh ground black pepper (to taste)

Cauliflower Goat Cheese Gratin recipe from Dr. Gourmet
Set the goat cheese out on the counter for one hour, covered, to soften.

Preheat the oven to 325F.

Place the water in a large pan fitted with a steamer basket over high heat.

When the water is boiling, add the cauliflower, cover, and steam for 12 - 15 minutes.

Remove from the heat and drain the water from the pan.

Replace the steamed cauliflower in the pan, add the white part of the green onions, and add 1/2 of the green tops of the green onions.

Toss well and let stand for about 15 minutes.

Place the mixture in an oblong 9" Pyrex pan and press down firmly and evenly.

Place the goat cheese in a small mixing bowl and add the milk. Add the fresh ground black pepper and whisk until smooth.

Pour over the cauliflower mixture and place in the oven.

Bake for 20 minutes, then sprinkle the remaining green onions over the top.

Bake for an additional 5 minutes, then serve.

Nutrition Facts

Serving size: about 1 1/2 cups

Servings: 4

Amount Per Serving

Calories 156 Calories from Fat 82
% Daily Value
Total Fat 9g 14%
    Saturated Fat 6g 25%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 24mg 8%
Sodium 202mg 7%
Total Carbohydrates 11g 6%
    Dietary Fiber 4g 10%
    Sugars 7g
Protein 9g
Vitamin A 13% Vitamin C 97%
Calcium 18% Iron 9%
Vitamin K 71 mcg Potassium 514 mg
Magnesium 35 mg