Best 5 Cauliflower Cheese With Ham Hock Recipes

CAULIFLOWER HAM CASSEROLE

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.

CAULIFLOWER CHEESE WITH HAM HOCK

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.

CAULIFLOWER CHEESE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover the saucepan with a lid and steam cauliflower until tender, 10 to 12 minutes.
• Melt butter in a large pot over medium heat. Whisk flour into melted butter; cook, stirring constantly until raw flour taste cooks off and mixture darkens, 3 to 4 minutes.
• Gradually whisk milk into butter mixture; cook, stirring constantly, until sauce thickens, about 8 minutes. Remove pot from heat; stir in Cheddar cheese. Season sauce with salt and white pepper.
• Stir steamed cauliflower into cheese sauce; season with salt and white pepper.

CAULIFLOWER AND HAM CHOWDER

Steps:

• In a large saucepan, cook cauliflower and celery in broth for 4-5 minutes or until vegetables are crisp-tender. Do not drain. Stir in the soup, cream and pepper. , Combine cornstarch and water until smooth; gradually stir into cauliflower mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add ham; cook and stir for 2 minutes or until heated through. Just before serving, stir in cheese. Garnish with parsley.

HAM & CHEESE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the gammon, skin-side up, in a deep roasting tin, then pour over 1 litre water. Scatter over the peppercorns, onion, carrots and bay leaves, then cover tightly with foil and roast for 2 hrs.
• While the ham is in the oven, cook the cauliflower in a large pan of boiling salted water for 3-4 mins until just cooked, then drain well. Leave to steam-dry in the colander.
• Remove the ham from the oven, take off the foil and set aside on a large dish or board until cool enough to handle. Strain the liquid into a jug and set aside. Using a sharp knife, cut away the string and skin to leave a thin, even layer of fat. Use the tip of the knife to score the ham fat into a diamond pattern, if you like.
• To make the cheese sauce for the cauliflower, melt the butter in a shallow saucepan and stir in the flour to make a sandy paste. Slowly pour in 500ml of the reserved ham stock to make a silky sauce, then add the cream. Season with a grating of nutmeg and a grinding pepper, then taste to see if it needs more salt. Bring to a simmer and stir gently for 5 mins, then take off the heat and stir through all the cauliflower and most of the cheese. Will keep chilled for up to 24 hours.
• Heat the oven to 220C/200C fan/gas 7. Spoon the cauliflower cheese into a large roasting tin and bake for 20 mins until the sauce is bubbling and the cauliflower is tender.
• Heat the grill to medium, and nestle the ham, fat-side up, in the middle of the cauliflower cheese. To glaze, brush the ham fat with the mustard, then scatter over the sugar (don't worry if some goes on the cauliflower). Scatter over the remaining cheese (avoid getting any on the ham) and grill for 10-15 mins until the ham is glossy and browned and the cauliflower cheese is bubbling and golden. Leave to rest for 5 mins before serving.