Best Cauliflower Cheese With Ham Hock Recipes

CAULIFLOWER HAM CASSEROLE

Cauliflower Ham Casserole image

Cauliflower replaces the potatoes in this comforting casserole, which I've been making for 30 years. Whenever we have leftover ham, my husband asks me to make this dish. -Sue Herlund, White Bear Lake, Minnesota

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

Ingredients

4 cups chopped fresh cauliflower
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 cup sour cream
2 cups cubed fully cooked ham
1 jar (4-1/2 ounces) sliced mushrooms, drained
TOPPING:
1 cup soft bread crumbs
1 tablespoon butter, melted

Steps:

Place cauliflower in a large saucepan; cover with 1 in. water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until tender. , Meanwhile, in another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cheese and sour cream until melted. , Drain cauliflower. In a large bowl, combine the cauliflower, ham and mushrooms. Add cheese sauce and toss to coat. Transfer to a greased 2-qt. baking dish. , Combine topping ingredients; sprinkle over casserole. Bake, uncovered, at 350° for 40-45 minutes or until heated through.

Nutrition Facts : Calories 383 calories, Fat 25g fat (15g saturated fat), Cholesterol 95mg cholesterol, Sodium 1007mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.

CAULIFLOWER CHEESE WITH HAM HOCK

Cauliflower Cheese With Ham Hock image

This is from Matt Prestons (restaurant reviewer and judge of Australian Masterchef) and was in the sealed section of his cook book. Times are estimated.

Provided by ImPat

Categories Ham

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 smoked ham hock
4 whole cloves
3 bay leaves (dried)
1 large cauliflower
60 g butter
1 brown onion (small chopped)
60 g flour (just over 1/3 cup)
300 ml cream
2 bay leaves (dried)
1 1/2 tablespoons Dijon mustard
200 g tasty cheese (2 cups coarsely grated or cheddar)
50 g parmesan cheese (1/2 cup finely grated)
salt (flakes to taste)
fresh ground black pepper (to taste)

Steps:

Place the ham hock, cloves, bay leaves and peppercorns in a large saucepan and cover with cold water and bring to the boil over medium heat and then reduce the heat to low and simmer (adding extra water to keep the ham hock covered) for about 3 hours, or until tender and the meat starts to fall frm the bone.
Allow the ham hock to cool before shredding the meat and then place the shredded meat evenly along the bottom of a buttered casserole dish.
Preheat oven to 180°C.
Cut your cauliflower into florets and place in a steamer and cook for 4 to 5 minutes and then place the cauliflower over the ham in the casserole dish.
Melt the butter in a saucepan, add the onion and cook until soft and then stir in the flour and allow to cook for a few minutes before adding the cream and bay leaves and stir continuously while the sauce thickens.
When the sauce is ready, turn off the heat and remove the bay leaves and stir in the mustard and tasty cheese (or cheddar) and season to taste with salt and pepper.
Pour over the cauliflower and sprinkle with the parmesan and bake for 30 minutes or until golden brown on top, serve it hot.