Egg, Broccoli And Prosciutto Cauliflower Bake
Who said a gratin dishes should be béchamel based? Pureed cauliflower is a true miracle.
The sauce is creamy but without the all heaviness side of the regular béchamel.
Ingredients
- 1 onion finely diced
- 2 cloves garlic chopped
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. vegetable oil
- 1 cauliflower into pieces
- 2 cups chicken broth
- 2 tbsp. butter
- 1 c. tablespoons Dijon mustard
- 2 tbsp. Parmesan cheese
- 8 coarsely chopped hard boiled eggs
- 8 oz broccoli blanched and coarsely chopped
- 1/2 cup coarsely chopped toasted hazelnuts
- 5-6 thin slices prosciutto coarsely chopped
Instructions
- In a saucepan, heat oil and cook garlic and onion over low heat until tender.
- Add salt, pepper and cauliflower, cook for 2 minutes.
- Add the chicken stock, bring to boil, reduce heat and simmer until the cauliflower is completely tender.
- Preheat oven to 375 F.
- Carefully pour into the blender, add the butter, mustard, cheese and process to obtain a smooth sauce.
- In a large bowl, gently mix the eggs, rapini, 3/4 of the hazelnuts and cauliflower sauce.
- Pour into a baking dish.
- Sprinkle with the remaining hazelnuts and prosciutto.
- Cover with foil.
- Bake in the oven for 20 minutes.
- Remove the foil and leave under the broiler about 2 minutes, just enough to make the prosciutto crispy.