Cauliflower Gratin with Prosciutto

This is a wonderful and very flavorful gratin dish. It’s made with cauliflower, bread crumbs, cream and prosciutto. It freezes well so make a big batch.

Ingredients -

1 Head Cauliflower, about 2 pounds before trimming
2 1/2 Tablespoons Butter, plus more for baking dish
3 Tablespoons Fine Bread Crumbs
2 Tablespoons All-Purpose Flour
3/4 Cup Whole Milk
3/4 Cup Chicken Broth
1 Bay Leaf
1 Garlic Clove, peeled and halved
2 Slices Prosciutto
1 Cup Cheddar Cheese, grated
Sea Salt, to taste

Preparation:

Trim the cauliflower and separate into medium sized florets.
Cook the florets in a large pot of boiling salted water for about 6 minutes or until the florets are tender.
Drain and run under cold water to stop the cooking.
In a small saucepan over medium heat, melt 1/2 tablespoon butter.
Add the bread crumbs and stir to coat with butter.
Season with the salt.
Cook, stirring, until the bread crumbs are golden brown which takes about 5 minutes.
Set aside.
Melt 2 tablespoons of butter in a small saucepan over moderate heat.
Add the flour and whisk to blend.
Cook for 1 minute, then add the milk, broth, bay leaf and garlic.
Whisk constantly until it comes to a boil.
Adjust the 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 the bay leaf and garlic.
Keep warm.
Preheat the oven to 400°F.
Cut florets in half or quarters and arrange them in a buttered low-sided oval baking dish just large enough to hold them in one layer.
Season with salt and pepper.
Pour the sauce over the cauliflower.
Tear the prosciutto into shreds and scatter over the sauce.
Top with the cheese, then with the bread crumbs.
Bake in the bottom shelf in the over until browned which takes about 30 minutes.
Let rest 15 minutes before serving.

Cooking Tip

Recipe Tip

If you want to use homemade bread crumbs instead of store bought bread crumbs, take 2 slices of day old bread, crusts removed and toast them in a preheated 375 degree oven until they are lightly colored and dry. This usually takes about 8 to 10 minutes. Once browned and then cooled, put them in a food processor until fine.

Cooking Tip

Recipe Idea

If you don’t have any cheddar cheese in the house, or if you just don’t prefer cheddar, this dish tastes spectacular with shredded mozzarella as well.