I make a dish very similar to this, it always goes over well.

Originally posted to rec.food.recipes by lindatn.


Gratinée of Cauliflower

Julee Rosso & Sheila Lukins with Sarah Leah Chase, 1985, Workman
Publishing
Co.

6 tablespoons (3/4 stick) unsalted butter
4 cloves garlic, minced
4 ounces thinly sliced prosciutto, cut into thin strips
Florets of 1 large head cauliflower, cut into 1/4-inch lengthwise slices
2 tablespoons unbleached all-purpose flour
1 1/2 cups heavy or whipping cream
Pinch cayenne pepper
Salt and freshly ground black pepper, to taste
1 1/2 cups grated Swiss cheese
1/2 cup chopped fresh parsley

Preheat oven to 350 degrees F. Melt the butter in a large skillet over
medium heat. Add the garlic and sauté 2 minutes. Stir in the
prosciutto
and sauté 2 minutes more. Add the cauliflower and cook just until it
begins to lose its crispness, 3 to 4 minutes. Stir in the flour and then
the cream. Blend well. Season with the cayenne and salt and pepper to
taste. Heat to boiling and immediately remove from heat. Pour the
cauliflower into a shallow au gratin dish. Top with the cheese and
parsley. Bake until the top is lightly browned and bubbling, about 30
minutes. Serve immediately. 6 to 8 portions.

Vicki