Cauliflower with Bechamel and Ham. Preparing it with care and love for our loved ones is an act that warms the heart and satisfies the soul.
Cooked in the oven or air fryer.
Cauliflower is one of the most nutritious vegetables we have in winter as it is very rich in iron and vitamin C, which we need during this period.
A classic staple is gratinated cauliflower, which becomes indulgent thanks to that beautiful golden crust, with a creamy heart due to the bechamel, filled with lots of ham and cheese.
A dish that will make the whole family happy, even those who are picky about vegetables in general.
Perfect as a side dish to accompany all kinds of main courses: meat, fish, eggs!
Given its consistency and richness, it is also perfect as a main dish, accompanied by slices of rustic bread, it is simply exquisite!
You can’t understand the aroma that spreads in the kitchen while preparing this dish; it is simply enveloping, an irresistible invitation for anyone who approaches.
The combination of flavors, with the cauliflower blending harmoniously with the other ingredients, is a true feast for the palate.
Everything ready on the table in just over 30 minutes!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 239.50 (Kcal)
- Carbohydrates 7.29 (g) of which sugars 2.39 (g)
- Proteins 20.01 (g)
- Fat 15.13 (g) of which saturated 8.96 (g)of which unsaturated 5.46 (g)
- Fibers 2.50 (g)
- Sodium 522.75 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Cauliflower with Bechamel and Ham
- 25 oz cauliflower (cleaned weight)
- 1 1/2 cups mozzarella
- 4 oz ham (a thick slice or cubed)
- 1/2 cup Parmesan
Tools
- Pot
- Colander
- Baking Dish
Steps
Cauliflower with Bechamel and Ham
Clean the cauliflower by removing the outer leaves and dividing the florets.
Wash thoroughly under running water and boil in plenty of salted water for 7-8 minutes, until the florets are tender but not mushy.
Drain and set aside.
For the bechamel, in a saucepan, melt the butter over medium heat, then add the flour and stir until you obtain a golden roux.
Add the warm milk gradually, stirring continuously to avoid lumps.
Bring to a boil and let it cook for a few minutes until the bechamel thickens.
Adjust the seasoning with salt, pepper, and nutmeg and set aside.
Cut the cooked ham into strips or cubes and do the same for the mozzarella.
In a baking dish, place a thin layer of bechamel at the bottom, then arrange the cauliflower, the sliced ham, the diced mozzarella, and cover with the bechamel.
Sprinkle generously with Parmesan.
Bake at 392°F on the lower rack of the oven in static mode.
Let it cook for 30 minutes, then continue cooking in fan mode for another 10 minutes.
Air fryer mode in the fryer for 15 minutes at 392°F. Always check as each fryer cooks differently.
Before serving at the table, let it cool for a few minutes to set well.
Enjoy your meal.
Advice
To achieve tender but compact cauliflower, cook them in salted water for a few minutes, just enough to slightly soften them without breaking apart.
The basic recipe for gratinated cauliflower can be personalized in many different ways, changing the cold cuts or omitting them for a vegetarian variant, but adding more or less flavorful cheeses for stringy and tasty cauliflower.
Vegetarian. For a vegetarian version, you can omit the cooked ham.
For a more delicate taste, you can replace cooked ham with bacon or speck.
Try adding some smoked scamorza cubes for even more flavorful and tasty gratinated cauliflower.
If there are leftovers, you can store them in closed containers and put them in the fridge; they will keep perfectly for up to 3/4 days.
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