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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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