BLUMENKOHL MIT SCHINKEN (CAULIFLOWER WITH HAM)

Ellen Bales

By
@Starwriter

What a delicious combination for a lunch or supper! I love this and I know it's going to be a real favorite.
Recipe: The New German Cookbook
Photo: Tasteofhome.com


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Rating:

Comments:

Serves:

6

Prep:

30 Min

Cook:

30 Min

Ingredients

1 large
head cauliflower, trimmed
1/2 lb
black forest ham, finely diced or coarsely chopped
2 large
egg yolks, lightly beaten
1/2 c
sour cream
1/2 c
heavy cream
1/4 tsp
freshly grated nutmeg
1/2 tsp
salt
1/4 tsp
pepper

TOPPING:

1/2 c
fine dry bread crumbs (do not use seasoned bread crumbs)
1/4 c
freshly grated parmesan cheese
2 Tbsp
unsalted butter, cut into bits

Directions Step-By-Step

1
Place the head of cauliflower in a steamer and steam for 15 to 20 minutes, until crisp-tender. When it is cool enough to handle, break the cauliflower into florets about 1-1/2 inches across. Cut the heavy stems into 1-inch cubes. Arrange the cauliflower in a single layer in a buttered 5-cup gratin dish. Sprinkle the ham evenly on top.
2
Whisk together the egg yolks, sour cream, heavy cream, nutmeg, salt and pepper and pour evenly over the ham and cauliflower.
3
Toss the crumbs and Parmesan well to combine, then scatter evenly over the cauliflower mixture. Dot well with the butter.
4
Bake, uncovered, in a preheated 375-degree oven for 25 to 30 minutes, until bubbling and touched with brown. Serve at once.

About this Recipe

Course/Dish: Pork
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #savory, #creamy, #bubbly