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Nutrition Facts
Serving Size 1 (241g) Recipe makes 6 servings
Calories 312
Calories from Fat 196		(62%)
Amount Per Serving		%DV
	Total Fat 21.8g	33%
	Saturated Fat 12.1g	60%
	Monounsaturated Fat 7.0g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 140mg		46%
Sodium 879mg		36%
Potassium 606mg		17%
Total Carbohydrate 17.2g		5%
	Dietary Fiber 4.4g	17%
	Sugars 4.1g
Protein 13.8g		27%
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Cauliflower With Ham

Recipe #305929 | 45 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: pattikay in L.A.
May 29, 2008

Posted for ZWT IV, Germany. From The New German Cookbook.

SERVES 6 (change servings and units)

Ingredients

1 large cauliflower, steamed and broken into small florets
1/2 lb diced black forest ham
2 large egg yolks, lightly beaten
1/2 cup sour cream
1/2 cup heavy cream (I'm sure lighter cream will work as well)
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Topping

1/2 cup fine dry breadcrumb (unseasoned)
1/4 cup grated parmesan cheese
2 tablespoons unsalted butter, cut into bits

Directions

1
Preheat oven to 375. Butter a 5 cup gratin dish and set aside.
2
For the cauliflower mixture:.
3
Take steamed cauliflower florets and arrange in a single layer in the gratin dish.
4
Sprinkle the ham evenly over the cauliflower.
5
Whisk together the egg yolks, sour cream, heavy cream, nutmeg, salt and pepper and pour evenly over ham and cauliflower.
6
For the topping:.
7
Toss the crumbs and parmesan well to combine, then scatter evenly over the cauliflower mixture. Dot well with butter.
8
Bake uncovered 25-30 minutes, until bubbling and lightly browned.
9
Serve at once.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Vegetables > Cauliflower
Main Ingredient > Meat > Pork > Ham
Cuisine > European > Western > German
Preparation > Time to Make > < 60 mins
Dietary > Low in... > Reduced Carbs

Featured Reviews for This Recipe

From: *Kathy*

On Apr 15, 2009

I'd give this recipe more than 5 stars if possible. One of my girlfriends came over for dinner, and we had to restrain ourselves from eating the entire dish in one sitting. I made the recipe as directed, but was a bit concerned that the bread crumbs might be too much, so I used only about half the crumb mixture on top, but will use the full amount next time. My head of cauliflower must have been extra large because I had much more than needed for a single layer in the gratin dish. So I did a single layer as directed, then added half the ham, then topped it with the remaining cauliflower and ham. While I think the recipe is perfect as is, next time I plan to add a cup of lima beans because I think they will compliment the recipe (and I love lima beans!). Thanks so much, we'll be making this recipe often!

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From: *Parsley*

On Jul 11, 2008

I loved this. It's nice change from other ham casseroles. I added a little dill to the cream sauce and it was really wonderful. It's not overly rich as it may seem from the ingredients. A great use for leftover ham. This is going into my "leftovers" cookbook. Thanx!

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