Gratinee of Cauliflower
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons (¾ stick) unsalted butter
- 4cloves garlic, minced
- 4ounces thinly sliced prosciutto, cut into thin strips
- Florets of 1 large head cauliflower, cut into ¼ inch lengthwise slices
- 2tablespoons unbleached all-purpose flour
- 1½cups heavy or whipping cream
- Pinch cayenne pepper
- Salt and freshly ground pepper, to taste
- 1½cups grated Swiss cheese
- ½cup cup chopped fresh parsley
Nutritional analysis per serving (8 servings)
372 calories; 32 grams fat; 19 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 14 grams protein; 491 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 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.
- Step 3
Add the cauliflower and cook just until it begins to lose its crispness, 3 to 4 minutes.
- Step 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 the heat.
- Step 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.
Private Notes
Comments
Delicious. Per the comments of others, I cut the butter down to 3T. Instead of 1.5 C of whipping cream, I used a combination of cream, half and half, and skim milk. I chopped up an onion and sauteed that in the butter before adding the garlic. I substituted chopped up kale for the prosciuto. I used gruyere instead of swiss cheese.
Double the cauliflower and you have perfection.
How can this recipe be labeled "vegetarian" when it contains prosciutto?
This was absolutely fantastic! I made a few changes.. I used what I had.. About a cup of heavy cream mixed with a little 2% milk, s+p, about a half cup of chopped shallots, about 1 1/2c grated Parmesan and Gruyère, topped with panko mixed with garlic, butter and chopped parsley — thx to leftover ingredients for Oysters Rockefeller! Sensational!
I altered the method, but not the basic ingredients, and it worked out beautifully for our NY’s Eve dinner. Instead of adding flour then cream then topping with cheese, I melted some of the butter in a small, separate pot from the cauliflower, whisked in the flour, then cream, then added the cheese until melted and thickened. (seasoned with s and p, Dijon mustard and red pepper flakes). Poured the cheese mixture over the pre cooked cauliflower, then topped with Panko, Parmesan and olive oil mixture. Cooked as directed, but did a quick broil on low at the end to crisp up the topping. Really good!!
I made this last night when the chill finally hit NYC and it felt like winter had arrived. I followed the recipe and it was delicious. I'm not sure I would change much. It would pair well with Pork Tenderloin or Country Ham. The sauce from the dish was so lovely. It would have gone great with the meats!