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Cauliflower Gratin with Prosciutto

Submitted by: Mary on 08/29/2005
2771 views
2.63 avg rating
156 votes
 
 
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Ingredients

1 Head cauliflower (about 2 pounds before trimming)
2-1/2 T Butter, plus more for baking dish
3 T Parmesan cheese
3/4 C Heavy cream
3/4 C Chicken broth
1 Bay leaf

1 Garlic clove, peeled and halved
1 oz Prosciutto (1 large or 2 small thin slices)
1 C Grated White cheddar cheese
1 1/2 t Xanthan gum

Directions

Trim cauliflower and divide into florets. In a large pot of boiling salted water, cook florets until just tender, about 6 minutes. Drain and run under cold water to stop the cooking.



Melt 1/2 tablespoon butter in a small saucepan over moderate heat. Add parmesan cheese and stir to coat with butter. Season with salt. Cook, stirring, until parmesan cheese is golden brown, about 5 minutes. Set aside.



Melt 2 tablespoons butter in a small saucepan over moderate heat. Add cream, broth, bay leaf and garlic. Bring to a boil, whisking, then adjust heat to maintain a bare simmer and cook 8 to 10 minutes, scraping sides of pan with a spatula occasionally. Add xanthan gum a little at a time until thickened. Season with salt and pepper. Remove bay leaf and garlic. Keep warm.



Preheat oven to 400F.



Cut florets in half or quarters and arrange in buttered low-sided oval baking dish just large enough to hold them in one layer. Season with salt and pepper. Pour sauce over the cauliflower.



Tear prosciutto into shreds and scatter over sauce. Top with cheese, then with parmesan cheese. Bake in lower third of oven until bubbly and browned, about 30 minutes. Let rest 15 minutes before serving.

Servings

6

Calories

6

Time to prepare

25 minutes

Difficulty

Easy
 

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