Cauliflower Gratin with Prosciutto and Peas

This recipe yields a beautiful, bubbly gratin, with a crisp cheesy top contrasted with the cooked cauliflower, bright green peas, and salty prosciutto. An excellent base for roast pork or fish, this dish also performs admirably as a main course, served with a small salad.

For a special treat, bake each serving individually in oven-safe bowls, such as the classic lion's head bowl.

Cauliflower Gratin with Prosciutto and Peas

Makes four larger or six smaller servings.

Ingredients:

two medium heads cauliflower (about two pounds total), cut into medium florets
2 cups Sauce Mornay (recipe)
3/4 cup frozen green peas, thawed and drained
3 ounces prosciutto di Parma, chiffonaded
1/2 cup Panko-style breadcrumbs
1/4 cup grated Gruyère
ground cayenne pepper, to taste
freshly-ground white pepper, to taste
sea salt, to taste

Preheat oven to 375°F.

Bring a large pot of heavily-salted water to boil. Add the cauliflower and cook until just tender, but still firm, about five minutes. Drain.

Reheating the Sauce Mornay

Meanwhile, in a small saucepan, bring the Sauce Mornay to just a simmer. Keep warm.

Gently mixing the ingredients

In a medium mixing bowl, combine the cauliflower, green peas, and prosciutto di Parma. Add the Sauce Mornay in batches, gently folding together with a silicon spatula to incorporate. Add more sauce until the ingredients are heavily sauced, but not swimming.

Add the sauced ingredients to a medium gratin dish or individual oven-safe bowls. Knock the dish or bowl against the table to remove any air bubbles.

Ready for the oven

In a small mixing bowl, combine the Panko-style breadcrumbs and Gruyère. Add sea salt, white pepper, and ground cayenne pepper to taste. Sprinkle the breadcrumb-cheese mixture over the top of the gratin.

Bubbly and golden brown

Bake until bubbling and golden, about 30 minutes. Remove and let rest five minutes. Serve hot. If serving alone, pairs well with a full-bodied Californian Chardonnay.