The humble cauliflower is either a love or hate vegetable. Whilst growing up, she wasn't my friend at all. She was dull, plain and boring, with no taste whatsoever. Over the years, however, she has learnt to accessorize, and bloomed into one of the prettiest flowers of all. My all time favourite is cauliflower au gratin, which is my entry in this Weekend's Herb Blogging event, hosted by Kalyn's Kitchen, the founder of this wonderful event.
6 tablespoons butter or margarine
1-2 cloves garlic minced
1 head cauliflower, broken into florets
2 tablespoons plain flour (all purpose flour)
1 1/2 cups whipping cream
1/4 teaspoon salt
2-3 tablespoons shredded parsley
Saute ham and garlic for 2 minutes.
Add cauliflower and cook just until crisp tender, about 10 minutes.
Combine flour and cream until smooth; stir into skillet and blend well.
Add salt, pepper and cayenne.
Bring to a boil.
Reduce heat, cook and stir for 2 minutes.
Transfer to an ungreased baking dish.
Sprinkle with cheese.
Place under preheated broiler until lightly browned, about 2-4 minutes.
Sprinkle with parsley.