Good Housekeeping UK

Gammon and cauliflower cheese grills

For a quick and sumptuous side dish, tip the cauliflower cheese mixture into an ovenproof dish, scatter with cheese and breadcrumbs and grill until golden and bubbling.

By The GH Kitchen TeamPublished: 02 March 2014

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Yields:

Cook Time:

20 mins

Total Time:

20 mins

Cal/Serv:

711

Ingredients

4 x 250 g (9oz) smoked gammon steaks
1 tsp. sunflower oil
450 g (1lb) cauliflower florets (halved if large)
75 g (3oz) Cheddar cheese, finely grated
200 g (7oz) cream cheese
1 tsp. English mustard
1 medium egg
Few dashes Worcestershire sauce
1 Tbsp. freshly chopped chives, plus extra to garnish

Directions

1. Step 1
  Preheat grill to high. Line a large baking tray with foil. Snip fat (if present) on each gammon steak at 2cm (¾in) intervals and put the steaks on the tray. Brush the oil over the gammon and grill 8-10min, turning steaks halfway through the cooking time, or until cooked through.
2. Step 2
  Meanwhile, bring a pan of lightly salted water to the boil. Simmer the cauliflower florets for 4-5min until tender. Drain well and leave to steam-dry while you make the sauce.
3. Step 3
  In a large bowl, stir together the remaining ingredients, then add the drained cauliflower and stir until combined. Spoon a quarter of the cauliflower mixture on top of each gammon steak. Grill for 5min until golden and bubbling, then scatter over a few more chives. Serve with crusty bread and a green salad.

Per Serving:

Calories: 711
Fibre: 3 g
Total carbs: 3 g
Sugars: 3 g
Total fat: 52 g
Saturated fat: 26 g
Protein: 56 g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time