Winter Vegetables
Clickner, Susan
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Gratinée of Cauliflower

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Gratinée of Cauliflower


The Silver Palate
Good Times Cookbook
Julee Rosso & Sheila Lukins with Sarah Leah Chase,
1985, Workman Publishing Co.

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 1/4-inch lengthwise slices
2 tablespoons unbleached all-purpose flour
1 1/2 cups heavy or whipping cream
Pinch cayenne pepper
Salt and freshly ground black pepper, to taste
1 1/2 cups grated Swiss cheese
1/2 cup chopped fresh parsley

1. Preheat oven to 350 degrees F.
2. 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.
3. Add the cauliflower and cook just until  it begins to lose its crispness,
3 to 4 minutes.
4. 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 heat.
5. 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. 6 to 8 portions.

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