Cheesy Cauliflower Casserole with Ham and Breadcrumbs
ingredients
ingredients
method
step-by-step directions

Michael Symon's Ham and Cauliflower Mac and Cheese

  • 1 pound Conchigliette (pasta shells)
  • Extra Virgin Olive Oil
  • 2 cups Cauliflower Florets (shaved)
  • Salt and Pepper to taste
  • 2 tablespoons Butter (divided)
  • 2 tablespoons Flour
  • 3 cups Whole Milk
  • 1/8 teaspoon freshly grated Nutmeg
  • 1 tablespoon Red Chili Flakes
  • 2 cups Gruyere
  • 1 cup Parmigiano-Reggiano (grated and divided)
  • 1/2 pound Baked Ham Steak (julienned)
  • 1 cup Panko Breadcrumbs
  • 1/4 cup chopped Parsley
step-by-step directions
  • Preheat the oven on broil. Bring a pot of water to a boil and season with salt. Cook the pasta 1 minute short of the package directions.
  • Heat a large heavy bottomed pot over high heat. Add 3 tablespoons of olive oil and add cauliflower, tossing to coat. Season with salt and pepper and cook for 5 to 6 minutes until the cauliflower begins to caramelize.
  • Add the butter to the pot. Whisk in flour to form a paste. Season with salt and cook for 2 to 3 minutes just until the paste starts to take on a warm golden color. Whisk in the milk and season with salt, pepper, nutmeg and chili flakes. Stir in the gruyere and half of the Parmigiano-Reggiano to melt. Add in the ham. Add the cooked pasta and stir to coat. Transfer to a greased baking dish.
  • Mix the bread crumbs, remaining cheese and chopped parsley. Sprinkle evenly over the pasta and place under the broiler. Cook for 2 to 3 minutes, just until the bread crumbs are golden brown.
Similar categories: Dinner Courses & Meals
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