This was an excellent weekday meal. Perhaps good enough to serve as a side dish on a special occasion. (But if doing that I would omit the ham.) I did have a few reservations about the recipe. 1st, I don't have goat cheese on hand, so I subbed sharp cheddar and a little feta. 2nd, it takes about an hour cooking time doing it as written. Next time I will precook my cauliflower to speed it up. 3rd, the sauce was runny, so just before service I thickened it with a slurry. (cold water + cornstarch). All-in-all my family loved it and I'll be serving it again. Maybe next time I'll throw in some spinach to add color. Yum.
Cauliflower and Ham Gratin
CassieCooks Posted: 04/17/12
detailaddict Posted: 12/31/13
This is great...a good use for leftover Thanksgiving/Christmas ham. I tossed the cauliflower with some olive oil and roasted it while I prepared the rest of the dish. For the sauce I made a roux with some flour added to the onions and all whole milk, and I didn't add any salt as the ham was salt-cured. I mixed in the cauliflower last and put it all in the oven just for a few minutes to brown the top. (Actually I could have used more than a whole head of cauliflower as the dish was still very salty.) We ate this with a green salad and rolls. I normally make Spaghetti Carbonara with ham to use up leftovers but I will keep this recipe in mind as well.