John Myers
Cauliflower with Creamy Ham Sauce
The perfect cauliflower with creamy ham sauce recipe with a picture and simple step-by-step instructions.
- 1 big Cauliflower fresh
- 2 tbsp Butter
- 2 tbsp Flour
- 0,25 liter Cream 30% fat
- 0,25 liter Broth clear
- 1 Onion
- 250 g Boiled ham
- Salt
- Pepper from the grinder
- Freshly grated nutmeg
- I took my second largest pot (6l) so that the cauliflower can cook covered with water. I take 1 tablespoon of salt per liter of water and let the water bubble properly.
- In the meantime I have left the cauliflower in salt water for 20 minutes so that Geviech may come out. Then you clean the cabbage and I cut the stalk crosswise. This way it cooks more evenly. After a good 20 minutes, the cabbage should be firm to the bite. Now take it out and keep it warm.
- Now melt the butter in a pan and stir in the flour. First pour in the warm broth and then thicken with cold cream. Simmer for about 10 minutes so that the flour taste is lost.
- Meanwhile, grate the onions and cut the ham into fine strips. Pour everything into the sauce and let it steep for a moment. Now season to taste with salt, pepper and grated nutmeg.
- Off to the preheated plate. You can decide for yourself what you like with it. Cucumber slices are seasoned with salt and pepper and a nice pilsner.
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