for the casserole dish
boiled ham, cut into 1/8-inch thick slices
cauliflower (leaves removed), washed, cored and cut into
Heat oven to
375 degrees. Butter an 8-inch casserole or gratin dish and, if
desired, line bottom with ham slices.
In a large
pot, bring the water and salt to a rapid boil. Add the
cauliflower and boil about 10 minutes (cauliflower should
remain a little crunchy). Drain in a colander and soak
cauliflower in cold water to stop the cooking.
wrap the cauliflower in a towel. Press to flatten the florets
into compact tiles.
mornay sauce: Melt the 3 TBSP butter in a saucepan over
low heat. Add the flour and whisk briskly for 2 minutes. Add
the milk, whisking until sauce comes to a boil. Season with
salt, pepper and nutmeg. Add all but 1-tablespoon cheese;
remove from heat and mix in egg yolk.
cauliflower into casserole dish. Cover with mornay sauce and sprinkle
with remaining tablespoon cheese.
lightly browned, about 20 minutes.
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