BLUMENKOHL MIT SCHINKEN (CAULIFLOWER WITH HAM)

BLUMENKOHL MIT SCHINKEN (CAULIFLOWER WITH HAM) image

Provided by Ellen Bales

Categories Pork

Time 1h

Number Of Ingredients 12

1 large head cauliflower, trimmed
1/2 lb black forest ham, finely diced or coarsely chopped
2 large egg yolks, lightly beaten
1/2 c sour cream
1/2 c heavy cream
1/4 tsp freshly grated nutmeg
1/2 tsp salt
1/4 tsp pepper
TOPPING:
1/2 c fine dry bread crumbs (do not use seasoned bread crumbs)
1/4 c freshly grated parmesan cheese
2 Tbsp unsalted butter, cut into bits

Steps:

1. Place the head of cauliflower in a steamer and steam for 15 to 20 minutes, until crisp-tender. When it is cool enough to handle, break the cauliflower into florets about 1-1/2 inches across. Cut the heavy stems into 1-inch cubes. Arrange the cauliflower in a single layer in a buttered 5-cup gratin dish. Sprinkle the ham evenly on top.
2. Whisk together the egg yolks, sour cream, heavy cream, nutmeg, salt and pepper and pour evenly over the ham and cauliflower.
3. Toss the crumbs and Parmesan well to combine, then scatter evenly over the cauliflower mixture. Dot well with the butter.
4. Bake, uncovered, in a preheated 375-degree oven for 25 to 30 minutes, until bubbling and touched with brown. Serve at once.