Creamy Cauliflower Gratin with Mascarpone

Blanch the cauliflower in a pot of boiling salted water for 3 minutes. Drain well and pat dry with a towel.

Spread the butter over the bottom of 3-4 quart shallow gratin or baking dish. Arrange the cauliflower in the dish.

In a medium bowl, whisk the mascarpone, cream, flour, ¼ cup of the Parmesan, herbs, garlic, salt and black pepper until smooth. Spoon the mixture evenly over the cauliflower. Sprinkle the top with the remaining ¼ cup Parmesan.

Bake 25 minutes, or until the top is lightly browned and the sauce is bubbling. Cool 5-10 minutes before serving.