Cauliflower cheese with ham

Name: Cauliflower cheese with ham
Cook time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 large (about 1.3kg) cauliflower; 25g butter; 25g plain flour; 568ml carton semi-skimmed milk; 150g mature Cheddar, grated; 3 tbsp wholegrain mustard; 6 thin slices cooked ham, sliced

Easy
March 2007

Easy
March 2007

Serves 4
Ready in 20 minutes

A traditional cauliflower cheese recipe but with an excellent ham addition. Best served with your favourite Sunday roast.

For a vegan version try Gaz Okaley’s recipe.

Nutrition: per serving

Calories: 442kcals
Fat: 24.8g (13.9g saturated)
Protein: 32.3g
Carbohydrates: 22.1g (15.7g sugar)
Salt: 2.2g

Nutrition: per serving

Calories: 442kcals
Fat: 24.8g (13.9g saturated)
Protein: 32.3g
Carbohydrates: 22.1g (15.7g sugar)
Salt: 2.2g

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Ingredients

1 large (about 1.3kg) cauliflower
25g butter
25g plain flour
568ml carton semi-skimmed milk
150g mature Cheddar, grated
3 tbsp wholegrain mustard
6 thin slices cooked ham, sliced

1 large (about 1.3kg) cauliflower
25g butter
25g plain flour
568ml carton semi-skimmed milk
150g mature Cheddar, grated
3 tbsp wholegrain mustard
6 thin slices cooked ham, sliced

Method

Cut the cauliflower into florets, reserving the small green leaves. Cook in a pan of boiling, lightly salted water for 8 minutes, until just tender. Add the leaves and cook for a further 2 minutes. Drain well and tip into a deep, 2-litre heatproof dish.
Meanwhile, preheat the grill to high. Make the sauce. Melt the butter in a pan over a medium heat. Add the flour and cook, stirring, for 1 minute. Gradually stir in the milk, bring up to a simmer and cook, stirring, until thickened. Stir in 100g of the cheese, the mustard and half the ham. Season with freshly ground black pepper.
Pour the sauce over the cauliflower and scatter with the remaining cheese and ham. Pop under the grill for 3-4 minutes, until the cheese is melted and golden.

Method

Cut the cauliflower into florets, reserving the small green leaves. Cook in a pan of boiling, lightly salted water for 8 minutes, until just tender. Add the leaves and cook for a further 2 minutes. Drain well and tip into a deep, 2-litre heatproof dish.
Meanwhile, preheat the grill to high. Make the sauce. Melt the butter in a pan over a medium heat. Add the flour and cook, stirring, for 1 minute. Gradually stir in the milk, bring up to a simmer and cook, stirring, until thickened. Stir in 100g of the cheese, the mustard and half the ham. Season with freshly ground black pepper.
Pour the sauce over the cauliflower and scatter with the remaining cheese and ham. Pop under the grill for 3-4 minutes, until the cheese is melted and golden.

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