John Myers
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Cauliflower with Ham Sauce
The perfect cauliflower with ham sauce recipe with a picture and simple step-by-step instructions.
For the cauliflower:
- 1 kl. head Cauliflower fresh
- 3 liter Boiling water
- 2 teaspoon Salt
- 1 teaspoon Sugar
- 100 ml Milk
For the sauce:
- 100 g Bacon slices
- 1 tablespoon Oil
- 30 g Flour
- 200 ml Broth
- 200 ml Cream
- Remove the leaves from the cauliflower, remove the hard central stalk in a wedge shape, but only so far that the cabbage still holds together. Bring the water to the boil with salt, sugar and milk and slide the cauliflower into it with a slotted spoon. Simmer gently for about 10 to 12 minutes.
- During this time, roughly dice the bacon slices and fry them gently in the oil. Lift the cubes out of the frying fat, place on a small plate and set aside.
- Sweat the flour in the frying fat for about 2 minutes, stirring constantly, then gradually deglaze with the broth and cream (keep stirring carefully) – then let the sauce simmer over low heat for about 7 minutes, stirring only occasionally so that nothing burns.
- Two minutes before the end of the cooking time, stir the fried bacon cubes (up to a few to garnish) back into the sauce and season with freshly ground pepper.
- Lift the cooked cauliflower into a serving bowl, pour the fine ham sauce over it and serve sprinkled with the remaining ham cubes. Good Appetite!!
- I served this cauliflower today with potatoes and Mediterranean packets of chicken legs, which went well together (I just can’t stop experimenting – I really enjoy it!).
- The recipe for the Mediterranean packet of chicken thighs is here: Mediterranean packet of chicken thighs
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