Cauliflower and Ham Gratin with Blue Cheese Béchamel

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Wash the cauliflower and remove the leaves. Cut it into large florets.
   ▶ ≈0:56
2. 2
   Place the cauliflower florets in a baking dish. Drizzle generously with olive oil and season with salt and pepper.
   ▶ ≈1:13
3. 3
   Transfer the dish to a preheated 180°C oven. Roast for 10–15 minutes while you prepare the béchamel.
   ▶ ≈1:39
4. 4
   In a saucepan over medium-high heat, melt the butter and stir in the flour to make a white roux.
   ▶ ≈1:52
5. 5
   Gradually add milk in small amounts while stirring continuously to prevent lumps. If lumps form, use an immersion blender. Continue stirring until the sauce thickens.
   ▶ ≈2:06
6. 6
   Reduce heat. Cut the blue cheese into small pieces and stir it into the sauce until fully incorporated.
   ▶ ≈2:34
7. 7
   Season with salt and pepper to taste, being careful not to over-salt as the cheese is already salty.
   ▶ ≈3:20
8. 8
   Cut the ham into pieces. Check the cauliflower after about 35–40 minutes of roasting, verifying its color and tenderness.
   ▶ ≈3:36
9. 9
   Remove the baking dish from the oven. Gently stir the cauliflower, scatter the ham over it, and then pour the béchamel sauce evenly over the top, spreading it with a spatula to cover completely.
   ▶ ≈4:22
10. 10
    Sprinkle Gruyère cheese on top. Gently tap the baking dish to help the béchamel settle into all the gaps.
    ▶ ≈4:55
11. 11
    Return to the oven and bake for another 10–15 minutes until the top is golden and crispy.
    ▶ ≈5:11