lrg cauliflower (about 2½ lbs), separated into florets
tsp salt, divided
TBS unsalted butter
lb firm, smoky baked ham, cut into ¼" cubes (about ¾ cup)
TBS all purpose flour
tsp freshly ground black pepper
1) Bring a large pot of water to a boil. Stir in the cauliflower and 2 tsp of the salt and cook, stirring once or twice, until just tender, about 5 mins. Drain immediately, transfer to a bowl of cold water and let stand until cool. Drain well. 2) In a large skillet, melt the butter over low heat. When it foams, add ham and cook, stirring once or twice, until lightly colored, about 4 mins. Whisk the flour into the skillet and cook, stirring once or twice, for 3 mins. Slowly whisk in the milk. Raise the heat slightly and stir in the remaining 1/2 tsp of the salt, the pepper and the drained cauliflower. Cook, partially covered, stirring oftern and basting the cauliflower with the sauce, until the sauce thickens slightly and the cauliflower is heated through, about 5 mins. Adjust the seasonings and serve hot.