6 tbsp. (3/4 stick) unsalted butter
4 cloves garlic, minced
4 oz. thinly sliced Prosciutto, cut into thin strips
Florets of 1 lg. head cauliflower, cut into 1/4" lengthwise slices
2 tbsp. unbleached all purpose flour
1 1/2 c. heavy or whipping cream
Pinch cayenne pepper
Salt & freshly ground black pepper to taste
1 1/2 c. grated Swiss cheese
1/2 c. chopped fresh parsley

Preheat oven to 350 degrees. Melt butter in large skillet over medium heat. Add garlic and saute 2 minutes. Stir in prosciutto and saute 2 additional minutes. Add the cauliflower and cook just until it begins to lose its crispness, 3 to 4 minutes. Stir in flour then cream. Blend well. Season with 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.