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The Silver Palate
Good Times Cookbook
Rosso & Sheila Lukins with Sarah Leah Chase,
1985, Workman Publishing
tablespoons (3/4 stick) unsalted butter
cloves garlic, minced
ounces thinly sliced prosciutto,
cut into thin strips
of 1 large head cauliflower,
cut into 1/4-inch lengthwise slices
tablespoons unbleached all-purpose flour
1/2 cups heavy or whipping cream
and freshly ground black pepper, to taste
1/2 cups grated Swiss cheese
cup chopped fresh parsley
Preheat oven to 350 degrees F.
2. Melt the butter in a large skillet over medium heat.
and sauté 2
Stir in the prosciutto and sauté
2 minutes more.
3. Add the cauliflower and cook just until
it begins to lose its
3 to 4 minutes.
4. Stir in the flour and then the cream.
the cayenne and salt and pepper to taste. Heat to boiling
immediately remove from heat.
5. Pour the cauliflower into a shallow au gratin dish.
cheese and parsley.
Bake until the top is lightly browned
bubbling, about 30 minutes.
6 to 8 portions.
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