Recipe information
Yield
serves 6 to 8
Ingredients
Unsalted butter, for the baking dish
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
Preparation
Step 1
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.
Step 2
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.
Step 3
Cover with foil; bake 30 minutes. Remove the foil; bake until bubbling and just golden, about 30 minutes more. Let cool slightly before serving.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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