- 1 tbsp olive oil
- 40g breadcrumbs
- 30g Parmesan, grated
- 1 head of cauliflower, cut into florets
- 50g butter
- 3 garlic cloves, crushed
- 1 large shallot, chopped
- 1 tbsp fresh thyme leaves
- 50g plain flour
- 1 tsp Dijon mustard
- 360ml whole milk
- 120ml double cream
- Salt and white pepper
- 80g Gruyère, grated
- 200g leftover cooked ham, shredded
Cheesy Cauliflower and Ham Gratin
6 people
Ingredients
Main
- 1 tbsp olive oil
- 40g breadcrumbs
- 30g Parmesan, grated
- 1 head of cauliflower, cut into florets
- 50g butter
- 3 garlic cloves, crushed
- 1 large shallot, chopped
- 1 tbsp fresh thyme leaves
- 50g plain flour
- 1 tsp Dijon mustard
- 360ml whole milk
- 120ml double cream
- Salt and white pepper
- 80g Gruyère, grated
- 200g leftover cooked ham, shredded
Method
Copy Text1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
2. In a small bowl, combine the olive oil, breadcrumbs and Parmesan. Set aside.
3. Bring a pan of water to a boil and add the cauliflower. Cook for 1-2 minutes, then drain well in a colander. Allow to steam dry for 3-4 minutes.
4. Melt the butter in a large pan over medium heat. Add the garlic, shallot, and thyme and cook for two minutes, stirring.
5. Whisk in the flour and cook for two minutes until lightly browned, whisking constantly. Meanwhile, combine the milk and cream in a microwave-proof jug and microwave for 30-40 seconds until warm.
6. Gradually whisk in the warm milk and cream mixture, then stir in the mustard. Cook for 4-5 minutes until incorporated and slightly thickened, whisking constantly. Season to taste with salt and pepper.
7. Stir in the Gruyère and allow to melt, then add the ham and cauliflower. Transfer to a baking dish and top with the breadcrumbs.
8. Place into oven and bake for 20-25 minutes until the top is golden brown and the edges are bubbling. Allow to sit for five minutes, then serve with peas.
The Quality Mark & You
Learn moreMethod
Copy Text1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
2. In a small bowl, combine the olive oil, breadcrumbs and Parmesan. Set aside.
3. Bring a pan of water to a boil and add the cauliflower. Cook for 1-2 minutes, then drain well in a colander. Allow to steam dry for 3-4 minutes.
4. Melt the butter in a large pan over medium heat. Add the garlic, shallot, and thyme and cook for two minutes, stirring.
5. Whisk in the flour and cook for two minutes until lightly browned, whisking constantly. Meanwhile, combine the milk and cream in a microwave-proof jug and microwave for 30-40 seconds until warm.
6. Gradually whisk in the warm milk and cream mixture, then stir in the mustard. Cook for 4-5 minutes until incorporated and slightly thickened, whisking constantly. Season to taste with salt and pepper.
7. Stir in the Gruyère and allow to melt, then add the ham and cauliflower. Transfer to a baking dish and top with the breadcrumbs.
8. Place into oven and bake for 20-25 minutes until the top is golden brown and the edges are bubbling. Allow to sit for five minutes, then serve with peas.
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