Mary Berry Cauliflower Cheese In Parma Ham Recipe

Mary Berry Cauliflower Cheese in Parma Ham takes a traditional Sunday side dish and turns it into a gourmet centerpiece. By wrapping tender florets of cauliflower in salty, wafer-thin Parma ham before bathing them in a rich, mustard-infused cheese sauce, the dish achieves a perfect textural balance: creamy, crunchy, and savory. It is the ultimate vegetable gratin that is impressive enough to serve as a main course or a luxurious side for roast beef.

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Mary Berry Cauliflower Cheese In Parma Ham Ingredients

1 Large Cauliflower: Broken into medium-sized florets. You want them substantial enough to wrap.
6-8 slices Parma Ham: Or prosciutto. Thinly sliced is best so it crisps up in the oven.
50g (2 oz) Butter: For the sauce base.
50g (2 oz) Plain Flour: To thicken the sauce.
600ml (1 pint) Milk: Hot. Using hot milk speeds up the sauce-making process.
1 teaspoon Dijon Mustard: Adds a piquancy that cuts through the rich cheese.
175g (6 oz) Mature Cheddar Cheese: Grated. Divided (most for the sauce, some for the top).
Salt and Freshly Ground Black Pepper: To taste.

Mary Berry Cauliflower Cheese In Parma Ham Recipe

How To Make Mary Berry Cauliflower Cheese In Parma Ham

Par-boil the cauliflower: Preheat the oven to 200°C (180°C Fan/400°F/Gas 6). Bring a large pan of salted water to the boil. Add the cauliflower florets and cook for just 4-5 minutes. They should be slightly tender but still firm (al dente), as they will cook further in the oven. Drain well and refresh under cold water to stop the cooking. Dry thoroughly with kitchen paper.
Wrap the florets: Cut the slices of Parma ham in half lengthways. Wrap a piece of ham around the stalk and lower part of each cauliflower floret, leaving the flowery top exposed. Arrange the wrapped florets snugly in a shallow, wide ovenproof dish (approx. 1.2 liter capacity).
Make the roux: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly, to create a smooth paste (roux).
Thicken the sauce: Remove the pan from the heat. Gradually whisk in the hot milk, a little at a time, ensuring the mixture is smooth after each addition. Return to the heat and bring to the boil, whisking continuously until the sauce has thickened and is glossy.
Flavor the sauce: Remove from the heat again. Stir in the Dijon mustard and two-thirds of the grated Cheddar cheese. Stir until the cheese has melted into the sauce. Season with salt and pepper.
Assemble the gratin: Pour the cheese sauce carefully over the cauliflower. Crucial: Try to pour the sauce around the florets and over the stalks, but leave the very tops of the florets and some of the ham exposed. This ensures you get crispy bits rather than just a blanket of sauce.
Bake the dish: Sprinkle the remaining Cheddar cheese over the top. Bake in the preheated oven for 20 to 25 minutes, or until the sauce is bubbling, the cheese is golden brown, and the exposed Parma ham is crisp.

Recipe Tips

Dry the Cauliflower: After par-boiling, it is vital to pat the cauliflower dry with kitchen paper. If the florets are wet, the sauce will become watery and thin during baking.
Don’t Overcook Early: The cauliflower needs to be firm when you wrap it. If it’s too soft, it will turn to mush in the oven. The “knife test” should show some resistance after boiling.
Sauce Placement: Unlike a standard cauliflower cheese where you drown everything, Mary’s technique relies on seeing the cauliflower and ham peeking through. This contrast makes the dish look professional and appetizing.
Cheese Strength: Use a strong, mature Cheddar. A mild cheese will get lost against the salty intensity of the Parma ham.

What To Serve With Cauliflower Cheese?

While this dish is rich enough to be a vegetarian main served with crusty bread and a green salad, it is traditionally served as a premium side dish. It is the perfect partner for a Sunday Roast Beef, where the creamy sauce doubles as a gravy alternative. It also pairs beautifully with grilled gammon steaks or pork chops, as the ham wrapping echoes the meat on the plate.

How To Store Leftovers Cauliflower Cheese?

Refrigerate: Allow the dish to cool completely. Cover tightly with foil and store in the refrigerator for up to 2 days.
Reheat: Reheat in a hot oven (180°C) for 15-20 minutes until bubbling. Microwaving is possible but will make the Parma ham soft and chewy rather than crisp.
Freeze: It is not recommended to freeze this dish, as the cauliflower can become watery and the sauce may split upon thawing.

Cauliflower Cheese In Parma Ham Nutrition Facts

Calories: ~350 kcal
Fat: 22g
Carbohydrates: 18g
Protein: 18g
Nutrition information is estimated per serving based on 4 servings.

FAQs

Can I use bacon instead?

You can use thinly sliced streaky bacon, but you must stretch it out with the back of a knife to make it thin enough to cook through and crisp up in the oven time. Parma ham is easier as it is already cured.

Can I prepare this ahead?

Yes. You can boil, wrap, and arrange the cauliflower in the dish, and make the sauce, up to 6 hours ahead. Keep them separate or assemble and refrigerate. If baking from cold, add 10 minutes to the cooking time.

Can I add broccoli?

Yes, Mary often suggests mixing broccoli and cauliflower. Treat the broccoli exactly the same way—par-boil, dry, and wrap.

Try More Recipes:

Mary Berry Cauliflower Soup Recipe
Mary Berry Cauliflower Cheese Parcels Recipe
Mary Berry Cauliflower Cheese Recipe