Cauliflower, Prosciutto, and Goat Cheese Gratin

Early on in my career as a child, I remember going through a big time bratty phase, the apex of which was one week when I was about six or seven. During this week, the object of my ire was my poor mother, who, in reaction to my brattiness, was forced to wash my mouth out with soap not once, but twice.

Like any typical child, I hated vegetables (of course, now as an adult I love them and eat them in abundance). However, during this bratty week, smarting from the humiliation of still being able to taste the soap that was so forcefully stuffed into my mouth, I decided over dinner to challenge my mother over asparagus.

"No. I won' t eat them," I proclaimed, crossing my arms and sitting solidly in my chair.

"Yes, you will," my mother replied, trying to ignore the beginnings of yet another bratty meltdown.

This was the sentiment that was volleyed back and forth between us for most of meal. My brothers and my father kept their heads down, desperately trying to ignore us as they finished dinner.

Then I decided to take things further. "If I eat them, I'll throw up!" I cried.

My mother got a look of inspiration on her face, went to the kitchen and came back with the trash can. She sat back down, put it between us, and said, "Go ahead. Throw up." So not to be showed up in any way, I ate a piece of asparagus and pretended to vomit.

After that, I decided to not be so bratty. My mother showed me that she'd win no matter what, and I put the majority of my bratty phase behind me.

However, I'm still not in love with asparagus.

Another vegetable that I used to cringe at was cauliflower. But over the years, as I've started to love broccoli, I've started to like cauliflower. I searched far and wide to find a veggie recipe that even kids would like. And this is it, adapted from Martha Stewart.


Cauliflower, Prosciutto, and Goat Cheese Gratin
Serves 6 to 8

Unsalted butter, for 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
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
3 ounces thinly sliced prosciutto (about 5 slices) coarsely chopped

1. Preheat oven to 375 degrees. Butter a 2-quart casserole or an 8-inch square baking dish; set aside. Bring a large pot of water to a boil. Add cauliflower; cook until just tender, 4 to 5 minutes. Drain.

2. Whisk together 8 ounces goat cheese, the orange juice, stock, thyme, flour, salt, and pepper until smooth. Toss in cauliflower and prosciutto. Spoon into buttered dish. Top with remaining 4 ounces goat cheese.

3. Cover with foil; bake 30 minutes. Remove foil; bake until bubbling and just golden, about 30 minutes more. Let cool slightly before serving.