- serves 8
1 medium cauliflower, cleaned and broken into florets
6 Tbsp butter (90 ml)
4 oz thinly sliced prosciutto, cut into strips
3 Tbsp flour (45 ml)
1 ½ cup 10% cream (375 ml)
1 cup of homogenized milk (250 ml)
¼ tsp cayenne pepper (1 ml)
1 ½ cup Swiss cheese, shredded (375 ml)
½ cup flat leaf parsley, chopped, for garnish (125 ml)
1. In a large pot of salted boiling water cook cauliflower until tender but still crisp. Drain water and set aside until needed.
2. In a small sauce pan melt butter over low to medium heat. Add prosciutto and cook for 3 minutes. Add flour and stir in 10% cream and milk. Add cayenne pepper and season with salt and pepper. Bring mixture to a slow boil and then allow it to simmer for 1 additional minute.
3. Preheat oven to 350 F.
4. Place cauliflower florets in a buttered casserole dish. Mix half of the cheese with the sauce just prior to pouring it over the florets and top them with the remaining shredded Swiss cheese. Bake at 350 degrees F. for 30 minutes. When cooked take out of the oven and allow it to stand for 1 to 2 minutes. Garnish with parsley and serve.