Roasted Spicy Cauliflower & Goat Cheese Gratin

{Guest Post from Ally’s Kitchen}

I’m off on vacation, so I asked a few sweet foodie friends of mine to “blog-sit” while I’m gone. Today my sweet friend Ally from Ally’s Kitchen volunteered to “tend the kitchen” for me and share one of her Bohemian creations. I’ll let Ally introduce herself … she is one of the most amazing cooks I know! I love her Bohemian style … she is so creative and fun. She’s a ray of sunshine in the foodie world. You are going to love this gorgeous recipe she’s sharing today!

So here’s Ally!

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My cooking is a reflection of my life—where I came from, my DNA, my experiences, , my travels, my Croatian heritage, my adventurous spirit, and, of course, my humble background growing up in the hollers of West Virginia. ‘Bohemian Bold’ cuisine means taking peasant and everyday ingredients and transforming them into something chic and luxurious.

I was literally born a Cook, and I’ve been cooking since I was a kid.  But, my real passion for cooking, blogging, creating came after I finished raising my 3 sons, all now adults and paying their own taxes, and my 30+ years as a psychologist in private practice.  After appearing on Season 2 of Master Chef, I launched ‘What’s for Dinner? Ally’s Kitchen’ on Facebook and my website ‘Ally’s Kitchen’ at www.allyskitchen.com .

Life for me is like eating an orange—I want to suck out every drop of nectar and when that’s gone, I’ll zest the rind for more flavor.  My Bohemian Life is all about cooking and living adventurously!

Roasted Spicy Cauliflower & Goat Cheese Gratin

What you need:

• 1 head cauliflower, cut into florets
• Canola cooking spray
• Sea Salt/Pepper
• 3 tbl butter
• 2 tbl flour
• 1 cup heavy cream  (microwave for 10-15 seconds to take off chill)
• 1 cup milk (microwave for 10-15 seconds to take off chill)
• 1/2 pound Pepper Jack cheese cut in small cubes
• 1 1/2 cup (divided) grated asiago (or parmesan)
• 6 ounces goat cheese, cut into small pieces
• Salt and freshly ground pepper
• 1 cup chiffonade sliced green onions and tops (reserve ¼ cup for garnish)

What you do:

Preheat oven to 425. Place cauliflower on a parchment lined cookie sheet. Coat with cooking spray, salt and pepper.  Toss and cover well all pieces.  Place in preheated 425 degree oven for 20 minutes.  Turn to broil for the last 5 minutes to get the pieces golden brown.

Meanwhile, prepare the sauce.  Over medium heat in a large skillet, melt the butter.  Blend in the flour making a paste and cook, stirring so as not to burn, for about 5 minutes. Slowly add in heavy cream stirring and blending.  Do the same with the milk.  Reduce heat to low and add the cheeses (1 cup of the asiago) stirring and allowing it all to melt.  Add salt and pepper to taste.

Place roasted cauliflower in a large mixing bowl.  Add green onions and toss.  Add creamy cheese mixture and blend well.  Pour into a cast iron skillet and bake for 20 minutes in a preheated 425 degree oven or until the top is golden brown.  Allow to rest about 10 minutes before serving.  (Now the longer you let it sit, the thicker the sauce becomes!)  Garnish with grated cheese and fresh green onions.