If you’re still looking for another side dish for tomorrow’s feastivities, you’ve got to take a look at the cauliflower, prosciutto, and goat cheese gratin recipe from The Martha Stewart Living Cookbook: The New Classics. In the past, my dad would do a quick stir-fry with split whole cloves of garlic, which is simple and always delicious, but the prosciutto and goat cheese in this recipe just put it over the top for me. This year, it surely won’t be that sad veggie side dish that never gets eaten when sitting next to the mash and stuffing.
- 2 small heads cauliflower (about 3 pounds total), cut into 1-inch florets
- 12 ounces soft goat cheese, crumbled
- 1/4 cup fresh orange juice (1 orange)
- 1/4 cup homemade or low-sodium store-bought chicken stock, or water
- 2 teaspoons chopped fresh thyme
- 2 tablespoons all-purpose flour
- Coarse salt and freshly ground pepper
- 3 ounces thinly sliced prosciutto (about 5 slices), coarsely chopped
Preheat the oven to 375°F. Butter a 2-quart casserole or an 8-inch-square baking dish; set aside. Bring a large pot of water to a boil. Add the cauliflower; cook until just tender, 4 to 5 minutes. Drain.
Whisk together 8 ounces goat cheese and the orange juice, stock, thyme, flour, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Toss in the cauliflower and prosciutto. Spoon into the buttered dish. Top with the remaining 4 ounces goat cheese.
Cover with foil; bake 30 minutes. Remove the foil; bake until bubbling and just golden, about 30 minutes more. Let cool slightly before serving.