Cau­li­flower Marscapone Gratin

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Six serv­ings • 1 head cau­li­flower in flo­rets • 1 ta­ble­spoon soft­ened but­ter • 1 eight oz. con­tainer marscapone cheese • 3/4 cup heavy cream • 1/2 cup grated Parme­san cheese • 1/4 cup chopped sage • 1 gar­lic clove, minced • 1/2 tea­spoon salt • Freshly grated black pep­per Blanch the cau­li­flower in boil­ing salted wa­ter for five min­utes and drain. Heat oven to 375 de­grees and coat a 7-by-11-inch gratin dish with but­ter. Ar­range cau­li­flower in dish. Stir to­gether marscapone, cream, 1/4 cup Parme­san, sage, gar­lic, salt and pep­per; blend and pour over cau­li­flower. Sprin­kle rest of Parme­san on top. Bake 30 min­utes un­til top is browned and sauce is bub­bling. Rest 15 min­utes.

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