Sunday, September 21, 2014

Just So Easy -- Cheese Easy

We planted cauliflower in our garden for the first time this year.  It was a lot of work to grow a little cauliflower, but it is expensive stuff so it could be worth it moneywise.  And we also grew our own sage, which was an unusual ingredient this recipe used.  Emily had found this recipe posted from

It was so good....rave reviews, seriously.

Cauliflower Mascarpone Gratin

Yield: 6 servings


1 head cauliflower, separated into florets
1 tablespoon softened butter
1 8 oz. container Wisconsin Mascarpone cheese
3/4 cup heavy cream
1/2 cup Wisconsin grated Parmesan cheese
1/4 cup chopped fresh sage
1 garlic clove, finely chopped
1/2 teaspoon salt
freshly grated black pepper


Blanch the cauliflower in a pot of boiling salted water 5 minutes; drain.

Heat oven to 375 degrees.  Coat a 7 x 11 gratin dish with butter; arrange cauliflower in dish.

Stir together Mascarpone, cream 1/4 cup parmesan, sage, garlic, salt and pepper to taste until smooth; pour over cauliflower.  Sprinkle top with remaining Parmesan.

Bake 30 minutes or until top is browned and sauce is bubbling.  Rest 15 minutes, loosely covered, before serving.


Notes: Seriously, so good!

Above: Made this time with home grown cauliflower (which naturally has a bit of a green tint to it).

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