Swiss Cheese Cauliflower Casserole

creamed cauliflower casserole with swiss cheese served in a le creuset baking dish

This creamed cauliflower casserole type recipe brings a velvety rich elegance to any meal. Whether you're entertaining, or just looking for a side dish for a family meal, you want to take a closer look at this one. Loaded with Swiss cheese, flirty with green peas and fancy with a surprise of prosciutto

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 409kcal

Author Lea Ann Brown

Ingredients

6 Tablespoons unsalted butter
4 cloves garlic minced
4 ounces prosciutto chopped
1 large head cauliflower divided into florets
2 Tablespoons all purpose flour
1 1/2 Cups heavy cream or whipping cream
Pinch of cayenne pepper
Salt and pepper to taste
1/2 Cup Frozen peas
1 1/2 Cups Jarlsberg or Swiss Cheese shredded
1/2 Cup Parsley chopped

Instructions

Preheat oven to 350 degrees.
In an oven-proof casserole melt butter over medium heat stove top. When the butter becomes bubbly, add the garlic and cook until fragrant. Stir in the prosciutto and sauté 2 minutes.
Add the cauliflower florets and cook just until is begins to lose its crispness, 3 - 4 minutes, stirring often.
Stir in the flour, and stir constantly for 1 minute. Add the cream and the peas. Blend well. Season with the cayenne, salt and pepper and remove from heat.
Sprinkle with cheese and parsley. Bake uncovered until top is lightly browned and the mixture is bubbly. About 30 minutes.

Notes

You can use pancetta for this recipe. You will need to cook it longer. Prosciutto is cured and ready to eat, pancetta is raw and must be cooked.

Can I use frozen cauliflower for this recipe? Yes, but keep in mind the texture of the cauliflower may be compromised, as it's already been blanched before freezing. Add it, still frozen, at the same time you stir in the Swiss cheese and parsley. Then bake.

Nutrition