If any of you are serving ham, you might have some left over. "Leftover" and "ham" are two words that don't go together in my house, but I thought I'd share a recipe that uses ham steak. It's been part of my rotation for a few years now. I will often make this the day before cooking it. Real Simple suggests omitting the ham if you'd like to make this a vegetarian side dish.
Cauliflower and Ham Gratin
2 tbsp unsalted butter
1 medium onion, sliced (I dice, or better yet, buy a bag of frozen diced onion)
8 oz ham steak, cut into 1/2 inch pieces
1 1/2 cups heavy cream
1/2 cup whole milk (I use 1%)
4 oz goat cheese, crumbled (I use feta)
Kosher salt and pepper
1 head cauliflower, cut into florets (I use a bag of frozen cauliflower florets)
2 - 3 tbsp flour
Heat oven to 400 degrees.
Melt the butter in a large saucepan over medium-high heat. Add the onion and saute for about 6 minutes, until softened and light golden brown. Add the ham and cook for about 2 minutes. Add cream, milk, cheese, and salt and pepper to taste. Bring to a boil and then reduce the heat to medium-low. Simmer until thickened, about 4 minutes. I often add flour to help the mixture thicken -- probably because I use 1% milk rather than whole. Add cauliflower and remove from heat.
Transfer to a 2-quart casserole and sprinkle with bread crumbs and thyme. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15 - 20 minutes. Let it rest for 5 minutes or so before serving.