Microwave cauliflower cheese with ham
The British classic of tender cauliflower in a sharp cheddar sauce, made in one bowl with ham stirred through for a low-carb dinner with plenty of protein.
- 15 min total
- 8 min hands-on
- Follow-a-recipe easy
- Serves 1
- About $2.33 a serving
- 330 calories
- Gluten-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 1 servings.
- 1½ cups frozen cauliflower florets
- ⅓ cup milk
- ½ tsp Dijon mustard
- ⅓ cup shredded cheddar
- ½ cup diced cooked ham
From your pantry
- 2 tbsp water
- 1 tsp cornstarch
- 1 pinch black pepper
- 1 pinch paprika (optional)
Each serving has about 330 calories, 27 g protein, 17 g carbs and 18 g fat, and costs about $2.33 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No milk? Half-and-half works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
Steps
Tap an underlined word for a quick explanation.
Put the cauliflower and water in a microwave-safe bowl, cover with a plate, and microwave 4 minutes, until tender.
Timer: 4 min
Dolly’s tip: Lift the plate away from you. The steam that rushes out is hotter than it looks.off the water, holding the cauliflower back with the fork, and break any big florets into bite-size pieces.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
the milk, cornstarch and mustard together in a mug with the fork until no lumps are left.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Microwave the milk 45 seconds, , and microwave 30 seconds more, until it like thin gravy.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 45 sec
Dolly’s tip: Watch it for the last few seconds. Milk rises fast once it boils.in the cheddar until it into a smooth sauce.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Pour the sauce over the cauliflower, add the ham and pepper, and stir to coat.
Microwave 1½ minutes, until bubbling, then dust with the paprika and let it sit 1 minute before eating.
Timer: 1 min 30 sec
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
