Parmesan baked Cauliflower Cheese with Parma Ham and Bicolor Mustard Cress

Ingredients for 4 portions

• 2 punnets Bicolor Mustard Cress
• 1 medium cauliflower
• 2 – 3 slices parma ham

Ingredients cheesesauce for around 500 ml

• 1 punnet Bicolor Mustard Cress
• 300 ml milk
• 80 gr flour
• 50 gr butter
• 50 gr of grated parmesan cheese
• 40 gr of grated cheddar cheese

Method for the Cheese Sauce

• Make a roux with flour and butter.
• Add the hot milk to make the sauce.
• Fold into it at the end the grated parmesan and cheddar cheese.
• To finish the sauce, fold in 1 punnet of freshly cut Bicolor Mustard Cress.
• Remove from the heat and set aside.

Method for the Main Dish

• Preheat your oven to 200°C (390°F).
• Lay the parma ham slices on a baking sheet and bake in the oven until crispy, about 5-7 minutes, set aside to cool.
• Blench the cauliflower in boiling water, drain well and dry them in the hot oven for 6-8 minutes.
• When the water is partially gone from the cauliflower, remove from the oven and fold them in your cheese sauce.
• Pour your mix into a baking dish and casarol and cook for 10-15 minutes at 220 degrees.
• One cooked, garnish your baked cauliflower charred dried parma ham and shavings of parmesan.
• Serve while hot with the freshly cut punnet of Bicolor Mustard Cress.

Recipe: Franck Pontais