Cauliflower Mascarpone Gratin
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
Heat oven to 375° F. Coat a 7x11 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; 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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Wow! Perfect for Thanksgiving - Mahalo!
by ANONYMOUS on 3/12/2016