ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cauliflower and Ham Gratin

Photo: Hector Manuel Sanchez
Yield Makes 4 servings


  • 2 tablespoons unsalted butter
  • 1 medium onion, sliced
  • 8 ounces ham steak, cut into 1/2-inch pieces
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 4 ounces goat cheese, crumbled
  • Kosher salt and pepper
  • 1 head cauliflower, cut into florets
  • 3 tablespoons bread crumbs
  • 8 sprigs thyme

Nutrition Information

  • calories 593
  • caloriesfromfat 74 %
  • fat 49 g
  • satfat 29 g
  • cholesterol 182 mg
  • sodium 1064 mg
  • carbohydrate 17 g
  • fiber 49 g
  • sugars 6 g
  • protein 23 g

How to Make It

  1. Heat oven to 400° F.

    Melt the butter in a large saucepan over medium-high heat. Add the onion and cook until softened and light golden brown, about 6 minutes. Add the ham and cook, 2 minutes. Add the cream, milk, cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat to medium-low. Simmer until thickened, about 4 minutes. Add the cauliflower. Transfer to a 2-quart casserole dish and sprinkle with the bread crumbs and thyme. Cover with aluminum foil. Bake for 20 minutes. Uncover and continue baking until the cauliflower is tender, 15 to 20 minutes. Remove from oven and let rest at least 5 minutes before serving.

    Tip: Make this a vegetarian side dish by skipping the ham.