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Categories:
cauliflower shallots olive oil thyme black pepper kosher salt all-purpose milk goat cheese pine nuts flat leaf
Viewed: 23 - Published at: 5 years agoIngredients
- 2 pounds fresh cauliflower florets (from 2 heads cauliflower or 3 [10-oz.] bags florets)
- 6 (1-oz.) shallots, halved lengthwise
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon black pepper
- 2 1/2 teaspoons kosher salt, divided
- 1/4 cup all-purpose flour
- 3 cups whole milk, divided
- 8 ounces goat cheese, divided
- 1/4 cup pine nuts
- 2 tablespoons chopped fresh flat-leaf parsley
Method
- Preheat oven to 450°F. Toss together cauliflower, shallots, oil, thyme, pepper, and 11/2 teaspoons of the salt in a bowl until well coated. Arrange in a single layer on a rimmed baking sheet lined with aluminum foil. Roast in preheated oven 10 minutes. Remove from oven; reduce oven temperature to 425°F.
- While cauliflower mixture roasts, whisk together flour and 1/2 cup of the milk in a small bowl. Bring remaining 2 1/2 cups milk to a boil in a medium saucepan over medium-high. Whisk in flour mixture; cook, whisking occasionally, until slightly thickened, about 2 minutes. Whisk in half of the goat cheese and remaining 1 teaspoon salt until smooth. Remove from heat.
- Transfer cauliflower mixture to a 2-quart square baking dish. Pour milk-goat cheese mixture over cauliflower mixture. Crumble remaining goat cheese over top; sprinkle with pine nuts. Bake at 425°F until lightly browned, 15 to 20 minutes. Sprinkle with parsley.
