Cauliflower au gratin #2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter or margarine |
| 2 | cloves | Garlic, minced |
| 4 | ounces | Cooked ham, chopped |
| Cauliflower, brokem into | ||
| Florets | ||
| 2 | tablespoons | All-purpose flour |
| 1½ | cup | Whipping cream |
| ¼ | teaspoon | Salt |
| Pepper to taste | ||
| Pinch Cayenne pepper | ||
| 1½ | cup | Shredded Swiss cheese |
| (4-6 oz.) | ||
| 2 | tablespoons | Chopped fresh parsley |
Directions
Melt butter in a large skillet. Saute garlic and ham for 2 minutes.
Add cauliflower and cook until crisp-tender. Combine flour and cream; stir into skillet and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Pour into a 2 quart baking dish. Sprinkle with cheese.
Place under a preheated broiler until lightly browned, about 2-4 minutes. Sprinkle with parsley. Serve immediately. Yield: 6 servings.
SOURCE: *Jacki Ricci, Ely, NV, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93