I’ve had this recipe hanging around forever, and I’ve never posted it although it did make an appearance on my friend Margaret’s blog, Nanny Goats In Panties, a couple of years ago.
I guess it just never occurred to me to post it here, and I’m not sure why – it’s one of my favorite cauliflower preparations. The sauteed onions and garlic give it a mellow, slightly sweet flavor that balances the strong flavor of the cauliflower and the tangyness of the goat cheese quite well. It makes a great base for braised meats, and a really nice side for hearty meat dishes like tomorrow’s recipe.
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- 1 large head cauliflower, trimmed and broken into florets
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons bacon fat or ghee
- 3 ounces soft goat cheese, such as Chevre
- salt and freshly ground black pepper, to taste
- Preheat the oven to 350º F and lightly grease an 8″ x 8″ baking dish (a deep-dish pie plate will work as well).
- Place the cauliflower florets in a large sauce pan and cover with cold water. Bring to a boil and cook until tender, about 12 minutes.
- While the cauliflower is cooking, melt the bacon fat or ghee in a small skillet over medium-low heat; add the onions and cook, stirring frequently, until they are soft and translucent but not brown, about 7 – 8 minutes. Add the garlic and cook, stirring frequently, for another minute or two. Remove from heat and set aside.
- Drain the cauliflower well and place it in a food processor or blender with the goat cheese; process to a smooth purée. Add the onion/garlic mixture and pulse a few times to blend it in with the cauliflower – don’t over-mix. Taste; season with salt and pepper.
- Pour the cauliflower mixture into the prepared dish; bake for 15 minutes, or until and the top is beginning to brown slightly.
- Serve immediately.
- Nutrition (per serving): 117 calories, 7.7g total fat, 10.6mg cholesterol, 101.2mg sodium, 439.7mg potassium, 8.3g carbohydrates, 3g fiber, 3.2g sugar, 5.5g protein