Cauliflower Bake with Ham and Cheese Sauce Recipe
This bake is a way to sneak cauliflower into a very cheesy, comforting form. In Polish homes it often appears as an “oven dinner” when no one feels like standing by the stove for long. It’s a bit like a French gratin, but with added ham, which makes it more filling and popular with children.
This bake is the essence of a homely “oven dinner” – cauliflower submerged in a thick mustard-cheese sauce tastes completely different from plain boiled vegetables. The combination of delicate cauliflower with smoky ham and a crunchy cheesy-breadcrumb crust is reminiscent of a French gratin, but with a very Polish, homely character. It’s a dish that can win over even vegetable sceptics to cauliflower.
Chef's tips
Don’t cook the cauliflower for too long – after 5–7 minutes it should be slightly tender but springy, as it will cook further in the oven; overcooked florets will fall apart in the sauce. When making the cheese sauce, add the milk really gradually and keep whisking all the time, otherwise it’s easy to end up with lumps or burnt bits on the bottom. Before putting the dish in the oven, taste the sauce – it’s better to season it boldly, because cauliflower on its own is mild and “soaks up” flavour.
How to serve
Serve the bake preferably with a simple sauerkraut slaw or lettuce with vinaigrette to cut through the creaminess of the dish. It goes great with cherry compote or a glass of kefir, especially for a late winter dinner. It’s also a convenient option for a family Sunday meal when you want to put everything in the oven and calmly tidy up the kitchen.
Ingredients
- cauliflower medium, cut into florets - 1 piece
- ham diced - 150 g
- yellow cheese grated - 200 g
- milk for the sauce - 300 ml
- butter for the sauce and greasing the dish - 30 g
- wheat flour heaped, for the sauce - 2 tablespoons
- mustard mild, for the sauce - 1 teaspoon
- nutmeg grated, optional - 0.25 teaspoons
- salt to taste
- black pepper to taste
- breadcrumbs for sprinkling on top - 2 tablespoons
Preparation
- Preheat the oven to 190°C (top and bottom heat). Grease an ovenproof dish with butter.
- Clean the cauliflower of leaves, cut into florets and halve the larger ones. Cook in salted water for 5–7 minutes, until slightly tender but still firm. Drain and set aside.
- Cut the ham into small cubes.
- In a saucepan, melt 30 g of butter over low heat. Add the flour and whisk vigorously for about 1 minute until you get a thick, lump-free paste.
- Gradually pour in the milk, whisking constantly to avoid lumps. Cook for 3–5 minutes over medium heat, stirring, until the sauce thickens to the consistency of heavy cream.
- Add the mustard, nutmeg (if using), half of the grated cheese, a pinch of salt and pepper to the sauce. Stir until the cheese melts. Taste the sauce and adjust the seasoning if needed.
- Transfer the cauliflower florets and diced ham to the ovenproof dish and gently mix so the ham is evenly distributed.
- Pour the cheese sauce over everything, making sure it seeps between the cauliflower florets. Gently shake the dish so the sauce spreads evenly.
- Sprinkle the top with the remaining grated cheese and then with breadcrumbs.
- Bake for 25–30 minutes, until the top is golden and crisp and the sauce is gently bubbling around the edges.
- After removing from the oven, wait 5–10 minutes before serving so the sauce can thicken slightly.
Storage
Store leftovers covered in the fridge for up to 2 days. Reheat in the oven at 170°C until hot throughout, or in the microwave in short bursts so the sauce doesn’t separate.
