Recipe: Cauliflower & Ham Gratin

So last week I was at the grocery store and ended up buying a head of cauliflower on impulse.  Who does that? Anyways, it sat in my fridge for the good part of the week before I decided I would find a recipe to make it into a main dish this past weekend. 

Photo Courtesy of Real Simple Magazine!

 What I found was a 30 minute meal by Rachel Ray.  I made a ton of substitutions so I’m posting my version of the recipe here but will include the original link below.  My version was a bit lighter and probably not as thick as it should have been….next time I will probably increase the flour by a tbsp to thicken it up. 

We loved this – the sauce would have been excellent with noodles for a spin on macaroni and cheese and the addition of breadcrumbs satisfied my need for carbs 🙂 Enjoy! 
Cauliflower & Ham Gratin – CR Style
3 tbsp butter
1/4 medium onion, finely diced
2-3 rounded tbsp AP flour
1/2 c chicken broth
1 c 2% evaporated milk
1/2 tsp of S&P and 1/8 tsp Nutmeg
1 large head of cauliflower florets cut into bite sized pieces
1 cup shredded Gruyère cheese
1 tbsp course ground Dijon mustard
8 oz  of ham, diced 1/4 in pieces
1/2 Panko or bread crumbs + 2 tbsp olive oil
Preheat oven to 400. 
Boil cauliflower bits in a pot of salted water approximately 5 minutes or until crisp tender, drain and set aside 
Meanwhile, in a medium saucepan add butter and onions, cook 3 minutes or until onions are translucent.  Add flour and stir to incorporate (about 1 minute).  Add broth and milk salt, pepper, and nutmeg and cook over med heat 3-5 minutes or until mixture thickens enough to coat the back of the spoon.  Remove from heat and add Gruyère and mustard – stir to melt/combine.  Once mixture is smooth, add ham and cauliflower.  Pour into a sprayed 8×8 dish.  Top with Panko or breadcrumbs and drizzle with olive oil or additional melted butter.  Bake until top is browned and mixture is bubbly. 

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