Baked cauliflower à la Doreen

Ingredients for 4 servings:

• 2 heads of cauliflower, medium
• 125 g ham, diced
• 1 bunch of leeks or spring onions
• 100 g cheese (Emmental), grated
• 200 ml whipped cream
• 300 ml hollandaise sauce
• Processed cheese, 3 – 4 small corners of it
• Pepper, freshly ground
• Nutmeg, freshly grated
• 6 tbsp breadcrumbs
• 30 g butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Divide the cauliflower into florets, cutting individual florets into smaller pieces if necessary to ensure even pieces. Blanch the cauliflower florets in boiling salted water for 5-10 minutes until almost tender. Then pour into a sieve and rinse with cold water. In the meantime, make the sauce. Heat the cream and hollandaise sauce in a saucepan and melt 3-4 small wedges of processed cheese while stirring. Season to taste with pepper and nutmeg (no need to add salt, as the hollandaise sauce, processed cheese, and ham already contain enough salt). Place the blanched cauliflower florets in a buttered baking dish. Evenly distribute the ham and the spring onions, which have been cut into fine half rings, over the cauliflower. Pour the sauce over the cauliflower. Finally, sprinkle the grated cheese over the cauliflower. Bake in a preheated oven at 200°C for approximately 15-20 minutes on the middle rack (until the cheese is lightly browned). Melt the 30g butter in a pan or saucepan, sprinkle with breadcrumbs, and cook, stirring, until the crumbs are nicely browned and develop a toasted flavor. Arrange the baked cauliflower on plates, sprinkle with breadcrumbs, and serve immediately. Note: We eat the baked cauliflower as a standalone main course. If serving as a side dish, the specified amount is sufficient for 6-8 people.