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
prep time30 Min
cook time30 Min
head cauliflower, trimmed
black forest ham, finely diced or coarsely chopped
egg yolks, lightly beaten
freshly grated nutmeg
fine dry bread crumbs (do not use seasoned bread crumbs)
freshly grated parmesan cheese
unsalted butter, cut into bits
How To Make
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.
Whisk together the egg yolks, sour cream, heavy cream, nutmeg, salt and pepper and pour evenly over the ham and cauliflower.
Toss the crumbs and Parmesan well to combine, then scatter evenly over the cauliflower mixture. Dot well with the butter.
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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