Cauliflower casserole with ham
4 servings
75 minutes
Cauliflower casserole with ham is a delicate and aromatic dish of French cuisine that embodies exquisite taste and simplicity of preparation. Light creamy notes combined with the softness of cauliflower and the spiciness of ham create a harmony that delights gourmets. The casserole is perfect as a standalone dish or as an accompaniment to meat delicacies. Its rich flavor is revealed through nutmeg and white pepper, while melted Emmental gives it an appetizing crust. The dish successfully combines the tenderness of vegetables with the richness of the creamy sauce, making it popular at family dinners and festive gatherings. French chefs often use this recipe as a base for other variations by adding different cheeses and meat ingredients, making the casserole universal and beloved worldwide.
1
Prepare all the ingredients.
2
Divide the cauliflower into florets and rinse. Clean the stem.
- Cauliflower: 1 head
3
Pour water into a pot, bring to a boil, add the florets and core, blanch for 5 minutes. Transfer to cold water.
- Cauliflower: 1 head
4
Cut the ham into 1 cm cubes.
- Cooked ham: 150 g
5
Grease the baking dish with 1 teaspoon of butter and sprinkle with breadcrumbs.
- Butter: 150 g
- Breadcrumbs: 1 tablespoon
6
Put the remaining oil in a thick-bottomed pot, heat it, sift the flour into it, and mix well.
- Butter: 150 g
- Wheat flour: 40 g
7
Add milk to the flour, boil for 4-5 minutes while stirring constantly, and set aside to cool.
- Milk: 250 ml
8
Grate the cheese on a fine grater and divide it into 2 parts.
- Emmental cheese: 100 g
9
Separate the egg whites from the yolks.
10
Grate the cabbage stump on a fine grater.
- Cauliflower: 1 head
11
Add 100 ml of cream, egg yolks, half of the grated cheese, puree from the cabbage stalk, salt, pepper, and nutmeg to the cooled flour mixture. Mix everything thoroughly and whisk.
- Cream 23%: 200 ml
- Chicken egg: 3 pieces
- Emmental cheese: 100 g
- Cauliflower: 1 head
- Salt: to taste
- Ground white pepper: to taste
- Nutmeg: to taste
12
Add a pinch of salt to the egg whites and whip to a stiff peak.
- Salt: to taste
13
Carefully introduce the proteins into the sauce.
14
Spread part of the sauce on the bottom of the dish, add cauliflower on top, then cubes of ham, and repeat the layers.
- Cauliflower: 1 head
- Cooked ham: 150 g
15
Mix the remaining cheese with cream and spread it evenly over the surface of the casserole.
- Emmental cheese: 100 g
- Cream 23%: 200 ml
16
Bake for 30 minutes at 180 degrees. Serve as a standalone dish or as a side to meat dishes.