Cauliflower and Goat Cheese Gratin

0 Preheat oven to 350℉ and butter a 10-inch gratin baking dish.
7 Bring a large pot of salted water to a boil and add the lemon wedges.
1 Add the cauliflowers to the boiling water and bring back to a boil. After 3 minutes, Insert a knife in one of the florets; it should be hard to the touch and slightly soft on the outside.
9 Once done, drain and set aside in a large mixing bowl.
2 Meanwhile, in a heavy sauce pan over medium heat melt butter and whisk in the flour. Stir to blend and cook for one minute. Gradually add the milk while whisking constantly until the mixture has thickened. Remove from the heat once it has thickened.
8 Add the Monterey Jack cheese, and incorporate it well. Add 3/4 of the goat cheese and 1/2 of the parmesan cheese, chopped chives—season with salt and pepper. 
4 Pour over the cauliflower and stir well until all the florets are covered with the sauce.
10 Scrape the mixture into the buttered gratin dish. Spread the rest of the goat cheese and parmesan cheese over it.
5 Place the gratin dish over a cookie sheet (for spillage) and bake until the cauliflower is tender and the top bobbly and golden brown.
6 Let it rest for a few minutes before serving.