Cauliflower Gratin

By Cookie67

Ingredients

• 1 head cauliflower (about 2 pounds before trimming)
• 2 1/2 tbsp butter(divided use), plus more for baking dish
• 3 tbsp fine bread crumbs
• 2 tbsp flour
• 3/4 cup milk
• 3/4 cup chicken broth
• 1 bay leaf
• 1 garlic clove, peeled and halved
• 1 ounce prosciutto
• 1 cup grated Cheddar or Provolone cheese

Preparation

Step 1

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

Melt 1/2 tbsp butter in small saucepan over moderate heat. Add bread crumbs and stir to coat. Season with salt. Cook, stirring until crumbs are golden brown, about 5 minutes. Sea aside.

Melt 2 tbsp butter in 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 salt and pepper. Remove bay leaf and garlic. Keep warm.

Preheat oven to 400 degrees. cut florets in halves or quarters and arrange in buttered baking dish just large enough to hold them in one layer. Season with salt and pepper. Pour sauce over cauliflower. Tear prosciutto into shreds and scatter over sauce. Top with cheese, then bread crumbs. Bake in lower third of oven until bubbly and browned, about 30 minutes. Let rest 15 minutes before serving.

NOTE: To make fine bread crumbs, use two slices white bread, crusts removed. Puree in a food processor to make crumbs. Toast crumbs in a preheated 375-degree oven, stirring occasionally until light-colored and dry, 8 to 10 minutes. Cool, then process again.