Cauliflower and Ham au Gratin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Sea salt and black or white pepper2 small heads or 1 large head cauliflower (about 2 1/2 pounds), trimmed into florets and bite-size stems3 tablespoons butter1 large shallot, finely chopped2 rounded tablespoons flour1/2 cup dry white wine1 1/2 cups whole milkFreshly grated nutmeg1 tablespoon dijon mustard1 cup shredded gruyere cheese (about 4 ounces)1/2 pound french-style ham, prosciutto cotto or rosemary ham, cut into 1/4-inch pieces1/2 cup grated parmigiano-reggiano cheeseA generous handful flat-leaf parsley, finely chopped
Position a rack in the lower third of the oven and preheat to 500 degrees ; or preheat the broiler. In a large pot, bring a few inches of water to a boil, salt it, add the cauliflower and cook until crisp-tender, about 5 minutes. Drain and return to the pot.
Meanwhile, in a saucepan, melt the butter over medium heat. Add the shallot and cook for 3 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in the wine, then the milk; heat through and season with sea salt, pepper and nutmeg to taste. Cook until thick enough to coat the back of a spoon, 2 to 3 minutes. Stir in the mustard and gruyere until melted, then remove from the heat.
Stir the ham and the gruyere sauce into the cauliflower, then transfer to a large, shallow casserole. Top with the parmigiano-reggiano and bake or broil until brown and bubbly, about 5 minutes. Remove from the oven and top with the parsley.
Serving Size: makes 8 large servings
Number of Servings: 8
Recipe submitted by SparkPeople user HOFFY2.
Meanwhile, in a saucepan, melt the butter over medium heat. Add the shallot and cook for 3 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in the wine, then the milk; heat through and season with sea salt, pepper and nutmeg to taste. Cook until thick enough to coat the back of a spoon, 2 to 3 minutes. Stir in the mustard and gruyere until melted, then remove from the heat.
Stir the ham and the gruyere sauce into the cauliflower, then transfer to a large, shallow casserole. Top with the parmigiano-reggiano and bake or broil until brown and bubbly, about 5 minutes. Remove from the oven and top with the parsley.
Serving Size: makes 8 large servings
Number of Servings: 8
Recipe submitted by SparkPeople user HOFFY2.
Nutritional Info Amount Per Serving
- Calories: 300.4
- Total Fat: 17.5 g
- Cholesterol: 58.8 mg
- Sodium: 1,023.4 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.8 g
- Protein: 18.0 g
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