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Cauliflower and Ham Clafoutis

A simple yet surprising recipe, this cauliflower and ham clafoutis is quick, easy, and delicious. Forget preconceived notions about cauliflower—prepare for an explosion of flavors!
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Cook Time 35 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium cauliflower cleaned and cut into florets (approx. 500g)
  • 100 g white ham diced
  • 4 eggs
  • 100 ml whole milk can use semi-skimmed
  • 100 ml liquid cream
  • 50 g grated Gruyère cheese Comté can be used as an alternative
  • 1 tbsp flour
  • 1 pinch grated nutmeg
  • salt and freshly ground black pepper to taste
  • 2 tbsp olive oil for greasing the dish
  • chopped fresh parsley optional, for garnish

Equipment

  • Baking dish
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 180°C (thermostat 6). Grease a 20 x 25 cm gratin dish with olive oil.
  2. Blanch the cauliflower: Bring a pot of salted water to a boil. Blanch the cauliflower florets for 5 minutes, then drain and set aside.
  3. Prepare the clafoutis base: In a large bowl, whisk together the eggs, milk, cream, flour, nutmeg, salt, and pepper.
  4. Assemble the clafoutis: Add the blanched cauliflower florets and diced ham to the egg mixture. Gently mix to coat.
  5. Bake: Pour the mixture into the greased gratin dish. Sprinkle with Gruyère cheese. Bake for 30–35 minutes, or until golden brown and the cauliflower is tender.
  6. Rest and serve: Let the clafoutis cool slightly before serving. Garnish with fresh parsley (optional). Serve warm or at room temperature.

Notes

You can replace the white ham with cured ham, bacon, or even chicken. For a vegetarian version, simply omit the ham. Adding some sliced mushrooms will add another dimension of flavor. For a perfectly successful clafoutis, it is important to drain the cauliflower well after blanching. A mixture that is too liquid will result in a doughy clafoutis.