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Cauliflower Gratin with Prosciutto Recipe

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This recipe for Cauliflower Gratin with Prosciutto is from The Lackner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 head of cauliflower (~2 lbs before trimming)
2 ½ tbs butter
3 tbs fine bread crumbs
2 tbs flour
¾ cup milk
¾ chicken broth
1 bay leaf
1 garlic clove - peeled & halved
1 oz prosciutto
1 cup grated cheddar

Directions:
Directions:
1.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
2. Melt ½ tbs butter in a small saucepan over moderate heat. Add bread crumbs and stir to coat with butter. Season with salt. Cook, stirring, until bread crumbs are golden brown, about 5 minutes. Set aside
3. Melt 2 tbs butter in a small saucepan over moderate heat. Add flour and whisk to blend. Cook 1 minute, then add milk, 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. Season with salt and pepper. Remove bay leaf and garlic. Keep warm
4. Preheat oven to 400º. 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 bread crumbs. Bake in lower third of oven until bubbly and browned, about 30 minutes. Let rest 15 minutes before serving. Serve with chicken, lamb, or pork.

 

 

 

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