Warm and bubbly with a golden brown crust, this easy-to-prepare side dish is one of my favorite cold-weather indulgences. I am a big fan of cauliflower’s soft, slightly nutty flavor and don’t think it gets the attention it deserves. It has a remarkable ability to absorb the flavors of whatever it is being cooked with, such as the rich creamy sauce of smooth Monterey Jack, salty Parmesan, and tangy goat cheeses in this gratin.

　　

Ingredients

serves 4 to 6

　　2 tablespoons unsalted butter, plus more for the baking dish

　　3 cups whole milk, or more if needed

　　2 tablespoons all-purpose flour

　　6 ounces Monterey Jack cheese, grated (1 1/2 cups)

　　6 ounces fresh goat cheese, cut into small pieces

　　1/2 cup freshly grated Parmesan cheese

　　Kosher salt and freshly ground black pepper

　　1 medium head of cauliflower, cut into florets, each floret cut into 2 or 3 pieces

　　Chopped fresh flat-leaf parsley, for garnish

　　

Step 1

Preheat the oven to 350°F and butter a 10-inch baking dish.

　　

Step 2

Pour the milk into a small saucepan and bring to a simmer over medium-low heat.

　　

Step 3

Melt the butter over medium heat in a medium heavy saucepan. Whisk in the flour and cook for 1 minute; do not let the mixture brown. Slowly whisk in the milk, raise the heat to high, and cook, whisking constantly, until the mixture thickens, 3 to 4 minutes. Remove from the heat and whisk in the Monterey Jack, half of the goat cheese, and half of the Parmesan cheese. Season with salt and pepper. If the mixture seems too thick, thin with a little extra milk.

　　

Step 4

Transfer the sauce to a large bowl, add the cauliflower, and stir well to combine. Scrape the mixture into the prepared baking dish and top with the remaining goat cheese and Parmesan. Slip a rimmed baking sheet underneath and bake until the cauliflower is tender and the top is bubbly and golden brown, 50 to 60 minutes. Remove from the oven and let rest for 10 minutes before serving. Garnish with chopped parsley.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.