A light and healthy vegetable side dish that is still rich and cream with just a bit of tang, lighten up your holiday meals or add something delicious to a weeknight dinner with Whipped Cauliflower Gratin with Goat Cheese and Thyme.
Whipped Cauliflower Gratin with Goat Cheese and Thyme
Disclaimer: Blendtec supplied the prize for this giveaway. No additional compensation was received. As always, all opinions are my own.
Blogs are such dynamic things. I mean, obviously it’s not like a standard website that looks basically the same anytime you visit it. Every few days (or everyday for those amazing bloggers who can somehow manage that) there’s a new post, story, recipe, project, roundup, link party, or something else to read, make, or do. But since they are also usually created by one or a few people, they tend to evolve based on what is going on in the life or lives of the creator. I know of people who have developed allergies or changed their diets for one reason or another and transformed a general food blog into a gluten free or low carb or vegan blog. Food bloggers who spent years posting recipes are starting to incorporate a travel component into their blogs.
But the beauty of it is that these are our blogs, so they can become whatever we want them to become.
This past year, I had a lot going on in my personal life, plus I wanted to have some varied content on my blog that might be different from my typical recipes. I also thought it would be a nice opportunity to introduce these talented ladies to me readers, and maybe they would gain some new fans in the process.
But as we move into 2016, Cupcakes & Kale Chips is evolving a bit. I can’t thank these ladies enough for their help when I needed it. But I’m not going to be having regular recipe contributors next year. I have a really cool healthy recipe series with guest posters in January, I’ll still have the weekly roundups, and maybe you’ll see a guest appearance here and there, but for the most part, it’s going to be me. I want to bring back a more personal element that I feel was lost this past year as I was trying to just hang on for dear life after a major change that I had difficulty adjusting to.
So you’ll just have to follow their blogs to see all of their deliciousness (and my Facebook page, where I’ll feature them regularly). I want to thank my contributors and cohosts of this giveaway. Stop by and see them:
And you can find out more ways to follow them by checking out the awesome giveaway we have going on down a little further in this post.
Now on Thursdays, instead of their recipes you’ll have little old me. Maybe a recipe, maybe a fitness post, maybe just catching up on life and sharing some of my favorite things. We’ll see where this goes. But one thing is for sure, you’ll probably see more cauliflower recipes…
I love whipped cauliflower gratin, I love goat cheese, so naturally I had to combine the two into Whipped Cauliflower Gratin with Goat Cheese and Thyme. And as much as I love my original version and my Horseradish Cheddar Whipped Cauliflower Gratin, this might actually be my favorite. The goat cheese adds that tangy flavor you’d expect, but it adds such a velvety texture too. And that little fresh, lemony note from the thyme is just perfect. It’s actually so simple you can make it any day of the week, but it really is worthy of a special meal.
Or perhaps that velvety texture is because I made it in my Blendtec.
What would you make first in a new Blendtec?
- 1 head cauliflower
- ¼ cup plain Greek yogurt
- 1 egg
- About 4 oz. goat cheese
- 1 teaspoon kosher salt
- freshly ground black pepper
- 1 teaspoon minced fresh thyme, plus additional thyme leaves for sprinkling on top, if desired
- Preheat your oven to 400°F, and lightly coat a 2 quart casserole dish with oil or cooking spray.
- Cut the cauliflower into large florets, discarding the tough stem, and steam over boiling water until very tender.
- Drain thoroughly, and allow to cool slightly so that some of the excess moisture evaporates.
- Place the cauliflower, Greek yogurt, egg, cheese, salt, and pepper into a blender or food processor, and process until smooth.
- Stir in thyme.
- Transfer the cauliflower to the prepared dish.
- Bake for 25-30 minutes, or until heated through and browned on top. Sprinkle with additional fresh thyme leaves, if desired.
Here are some more vegetable side dishes…
- Browned Butter Whipped Butternut Squash
- Lemon White Wine Green Beans and Mushrooms
- Polenta Crust Creamed Spinach Tart
And some from my friends…
- Mashed Carrots and Turnips from Bake.Eat.Repeat.
- Green Beans with Bacon from House of Yumm
- Vegetable Stuffed Spaghetti Squash from The Bitter Side of Sweet