Cauliflower Alfredo Bake is your gluten-free answer when you're craving classic Fettucine Alfredo but don't want the pasta. Roasted tomatoes add a sweet note and the delicious cream sauce coats everything in a delicate yet decadent manner.
Servings: 4
Ingredients:
- • 2 cups cherry tomatoes
- • Olive oil
- • Salt and freshly ground pepper
- • 1 large head cauliflower
- • ½ cup unsalted butter
- • 1 cup heavy cream
- • 1½ cups Parmigiano-Reggiano cheese divided
- • 4 ounces thinly sliced prosciutto
- • Chopped fresh parsley
Directions:
- • Pre-heat the oven to 350°.
- • Toss the cherry tomatoes with olive oil and season with salt and freshly ground black pepper.
- • Place them on a baking sheet and roast for 20 minutes, stirring halfway through the cooking time.
- • Remove the tomatoes from oven and set aside.
- • Cut the cauliflower into bite-sized florets.
- • Bring a large pot of salted water to a boil.
- • Blanch the cauliflower in the boiling water for 10 minutes, drain and set aside.
- • Combine the butter and cream in a skillet over low heat.
- • Bring the two to a simmer and continue to simmer gently for 10 minutes.
- • Stir in 1¼ cups of the Parmigiano-Reggiano cheese and continue to simmer for another minute or two, until the sauce has thickened.
- • Season to taste with freshly ground black pepper.
- • Place the blanched cauliflower and the roasted tomatoes in a greased 4-quart. baking dish.
- • Pour the Alfredo sauce over the vegetables evenly and top with the remaining Parmesan cheese.
- • Tear the prosciutto into large pieces and tuck them into the cauliflower.
- • Top with freshly ground black pepper and transfer the baking dish to the oven.
- • Bake at 350°F for 30 to 40 minutes, until the top is golden brown and the prosciutto is crispy.
- • Sprinkle with chopped parsley and serve immediately.
