Another pot-luck Bible Study Night and another new Recipe. I am really enjoying making new things with local foods. This one is super easy and yummy. Who knew cauliflower was so versatile?
Roasted cauliflower with Parmesan, Mozzarella, and Prosciutto.
Ingredients:
1 head cauliflower
1 package prosciutto, sliced thin and diced
1/2 Cup Butter
1/2 Cup Whole Wheat Flour
1 Can FF Evaporated Milk
1 Teaspoon chopped garlic
1/2 Teaspoon Red Pepper Flakes
1/2 Cup Parmesan Cheese
1/8 Teaspoon nutmeg
1/3 Cup Bread Crumbs
1/2 Cup Shredded Mozzarella
Directions:
Preheat oven to 350 degree F.
Bring large pot of water to a boil over high heat. Meanwhile cut cauliflower into bite sized pieces (one inch size). and butter a 9 X 13 dish.
Blanch the cauliflower for 2 minutes in pot, drain, and place into buttered dish and let cool for about five minutes.
While the cauliflower's cooling, brown the prosciutto in a small skillet over medium heat. Transfer to a small bowl and set aside.
In the same skillet, melt the butter and create a roux with the flour, stirring until combined. Continue to stir for two minutes, to cook the flour.
Slowly add in the evaporated milk, stirring constantly until there are no lumps.
Add garlic, red peppers flakes, parmesan, and nutmeg. Stir to combine.
Pour sauce over the cauliflower evenly to cover. Top with a sprinkling of shredded mozzerella cheese and bread crumbs.
Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.
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