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Gratinee of Cauliflower Print Email


6 tablespoons (3/4 stick) unsalted butter
4 cloves garlic, minced
4 ounces thinly sliced prosciutto, cut into thin strips
Florets of 1 large head cauliflower, cut into ¼ inch lengthwise slices
2 tablespoons unbleached all-purpose flour
1 1/2 cups heavy or whipping cream
Pinch cayenne pepper
Salt and freshly ground pepper, to taste
1 1/2 cups grated Swiss cheese
1/2 cup chopped fresh parsley

Preheat oven to 350 degrees.

Melt the butter in a large skillet over medium heat. Add the garlic and sauté 2 minutes. Stir in the prosciutto and sauté 2 minutes more.

Add the cauliflower and cook just until it begins to lose its crispness, 3 to 4 minutes.

Stir in the flour and then the cream. Blend well. Season with the cayenne and salt and pepper to taste. Heat to boiling and immediately remove from the heat.

Pour the cauliflower into a shallow au gratin dish. Top with the cheese and parsley. Bake until the top is lightly browned and bubbling, about 30 minutes. Serve immediately. Yield 6 to 8 servngs. Source: Adapted from the "The Silver Palate Good Times Cookbook"
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