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Cauliflower Mascarpone Gratin

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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 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; 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