BLUMENKOHL MIT SCHINKEN (CAULIFLOWER WITH HAM)

★★★★★ 1 Review
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By Ellen Bales
from Indianapolis, IN

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

serves 6
prep time 30 Min
cook time 30 Min

Ingredients

  • 1 lg
    head cauliflower, trimmed
  • 1/2 lb
    black forest ham, finely diced or coarsely chopped
  • 2 lg
    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
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How To Make

  • 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.

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