In a large, covered pot, with 1 inch of water, steam cauliflower on high until tender. About 15 minutes. Remove from heat, drain water and allow cauliflower to remain in the hot pot to draw out excess moisture. (This is important… Otherwise you might end up with mac and cheese soup)
Place head of cauliflower in an 8 x 8 casserole dish. Using a fork, slightly mash the cauliflower to break it all apart.In alarge sauté pan, over medium heat, heat olive oil and 2 Tbs. butter. Once butter is melted, add onions to the pan and sauté until they have a nice caramel color. Remove onions from pan and set aside.
To the same pan add remaining butter and garlic. Sauté until butter is melted and garlic is fragrant. Add heavy cream and Parmesan cheese. Stir continuously until Parmesan is melted and the sauce begins to come to a boil. Mix in cheddar cheese, goat cheese and black pepper. Stir until cheeses are melted and well incorporated into the sauce. Reduce heat to low and allow the sauce to thicken as it simmers. About 5 minutes.
Pour cheese sauce evenly over top of the cauliflower. Layer caramelized onions on top of sauce. Lastly, layer crispy prosciutto on top of onions. Sprinkle with any leftover cheese you may have. Bake for 15 minutes.
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
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