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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.

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Cauliflower Goat Cheese Gratin + Beef Wellington Pastry Bot!


Happy Holidays! I hope everyone had nice meals, presents and what-not. We did. On Christmas we had Beef Wellingtons — thank you cow, again, you were delicious!, this awesome cauliflower gratin and some braised brussels sprouts. Our snow is almost melted now, which is good as I really need to go to work Monday!

Okay, so the cauliflower recipe is based on one by Bobby Flay, but I changed some stuff. Also, our head of cauliflower was on the small side. Adjust amounts as needed for your amount of cauliflower.

Cauliflower Goat Cheese Gratin
Adapted from Bobby Flay
1 head cauliflower, cut into florets
1/2 cup heavy cream
1 clove garlic, peeled, cut in half
1/2 tsp lemon zest
1 cup Monterey Jack cheese, coarsely grated
1/2 cup grated Parmesan
2 green onion, chopped
3 ounces goat cheese, cut into small pieces
Salt and freshly ground pepper

Preheat oven to 425 degrees F. Add the cream to a small pot with the garlic and bring to a simmer. Turn off heat and let the cream infuse and cool for about 15 minutes.


Toss the cauliflower, Monterey Jack, parmesan, green onion and lemon zest in a shallow casserole dish. Season with salt and pepper. Strain the cream over the cauliflower and top with the pieces of goat cheese. Add another grind or two of pepper to the top.


Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly and become golden around the edges. Remove from the oven and let rest for 5-10 minutes before serving.

Assorted Christmas Dinner Images — (Beef Wellington recipe here)

Dinner wine, a Christmas gift from jwa’s parents

Beef Wellington with a “pastry bot” on top

Mmmmmmm! Beeeeeeeef!

Pastry bot must be eaten!

4 comments to Cauliflower Goat Cheese Gratin + Beef Wellington Pastry Bot!

  • A perfect winter dish. Thanks for posting it.

  • Kat

    LOL, the thank you to the cow made me giggle and think of the (now defunct) website SorryCow.com, where you can apologize for eating them, even though they’re incredibly tasty. 😀

  • mlb

    Christine: Thank you for reading it 😉
    Kat: Oh, I don’t think I ever saw sorrycow.com — too bad, it sounds great. And yes, we are always sorry but they are always tasty! 🙂

  • cyn

    I’ve been meaning to tell you I made the cauliflower and it was AWESOME. I did however, use artistic license and changed a few things (out of necessity too). Used a huge *orange* cauliflower, feta instead of goat cheese, half n half instead of heavy cream, no scallions, and the zest of half a lemon, plus a little of the juice (i’m lazy-half a lemon was already in the fridge). The feta and lemon zest combo was amazing (you must try it!) My entire family ate it up… and ate all of it too! even Elliot ate some. Just had to pass on the success. Hope to try it again, this time with a purple cauliflower–if I can find one. Thanks for the recipe, keep them coming!