Ingredients

• 6 tbsp unsalted butter
• 4 cloves garlic, minced
• 4 oz thinly sliced prosciutto, cut into thin strips
• Florets of 1 large head cauliflower, cut into 1/4 in lengthwise- slices
• 2 tbsp unbleached all purpose flour
• 1 1/2 c heavy or whipping cream
• Pinch cayenne pepper
• Salt and freshly ground black pper, to taste
• 1 1/2 c grated Swiss cheese
• 1/2 c chopped fresh parsley

Directions

1. Preheat oven to 350.
2. Melt the butter in a large skillet over medium heat. Add the garlic and saute 2 minutes. Stir in the proscuitto and saute 2 minutes more.
3. Add the cauliflower and cook just unil it begins to lose its crispness, 3 to 4 minutes.
4. Stir in the flour and then the cream. Blend well. Season with the cayenne and salt and pepper to taste. Heat to boiling and immediately remove from heat.
5. Pour the cauliflower into a shallow au gratin dish. Top with the cheese and parsley. Bake until the top is slightly browned and bubbling, about 30 minutes. Serve immediately.