Try this delicious recipe from the Electric Kitchen!
1 tablespoon softened butter
1 head cauliflower, separated into florets
1 container (8 ounces) Mascarpone cheese
3/4 cup half-and-half
1/2 cup grated Pecorino cheese, divided
1/2 cup grated Gruyere cheese, divided
1/4 cup chopped fresh sage
1 garlic clove, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Freshly ground black pepper to taste
Directions:
Heat oven to 375°F.
Coat a 7 x 11 oval baking dish with butter.
Blanch cauliflower in a pot of boiling water 5 minutes; drain.
Arrange cauliflower in dish.
In a bowl, combine Mascarpone, half-and-half, 1/4 cup Pecorino, 1/4 cup Gruyere, sage garlic, salt, nutmeg, and pepper to taste; mix until smooth then pour over cauliflower.
Sprinkle top with remaining Pecorino and Gruyere.
Bake 30 minutes, or until top is browned and sauce is bubbling.
Rest 10 minutes before serving.
Makes 6 servings.
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