s CAULIFLOWER AND HAM AU GRATIN ****
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s CAULIFLOWER AND HAM AU GRATIN ****
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Ingredients
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Instructions *** 5-5-14 and again *** 12-15-2010 very good, pretty easy except for all the grating of cheese required *** Marcus Nilsson By: Rachael Ray From: 30-Minute Meals Ingredients: * Sea salt and black or white pepper * 2 small heads or 1 large head cauliflower (about 2 1/2 pounds), trimmed into florets and bite-size stems * 3 tablespoons butter * 1 large shallot, finely chopped * 2 rounded tablespoons flour * 1/2 cup dry white wine * 1 1/2 cups whole milk * Freshly grated nutmeg * 1 tablespoon dijon mustard * 1 cup shredded gruyère cheese (about 4 ounces) * 1/2 pound french-style ham, prosciutto cotto or rosemary ham, cut into 1/4-inch pieces * 1/2 cup grated parmigiano-reggiano cheese * A generous handful flat-leaf parsley, finely chopped Directions: 1. Position a rack in the lower third of the oven and preheat to 500° or preheat the broiler. In a large pot, bring a few inches of water to a boil, salt it, add the cauliflower and cook until crisp-tender, about 5 minutes. Drain and return to the pot. Meanwhile, in a saucepan, melt the butter over medium heat. Add the shallot and cook for 3 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in the wine, then the milk; heat through and season with sea salt, pepper and nutmeg to taste. Cook until thick enough to coat the back of a spoon, 2 to 3 minutes. Stir in the mustard and gruyère until melted, then remove from the heat. Stir the ham and the gruyère sauce into the cauliflower, then transfer to a large, shallow casserole. Top with the parmigiano-reggiano and bake or broil until brown and bubbly, about 5 minutes. Remove from the oven and top with the parsley. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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