I love cheese and eat entirely too much of it, but I have always had an aversion to goat cheese even without having tried it. I’m not sure why. My neighbors used to rave about the cheese they made from their goat’s milk but I always declined when it was offered. Perhaps, after witnessing their goats pee all over themselves, I deduced that they were disgusting animals.
That was years ago. Now that I have actually tried goat cheese I love it. Considering how much healthier it is than other cheeses it’s not a bad option for those who include dairy in their diet.
For lunch today I steamed cauliflower and garlic until soft, then mashed it with a boiled potato and goat cheese. To this I added chopped sweet onion, green onion, celery, parsley and spinach.
I then mixed in a generous amount of green tomato salsa and kosher salt for seasoning.
The mixture was transferred to a shallow baking dish. Time was running short so I threw it in the microwave oven for a few minutes while the convection oven was heating. Meanwhile I tossed shredded cheddar cheese with bread crumbs. With the cheddar cheese and bread crumbs sprinkled on top I slid the casserole into the oven and broiled it until browned on top.
The tanginess of the green tomato salsa and goat cheese went well with the cauliflower and potato. The crunchiness of the sweet onion and celery was a fresh textural contrast. A very tasty dish. We both went back for seconds.