Baked Cauliflower with Ham, Salami or Bacon for the Remoska

Made using a Remoska


  • 1 large cauliflower
  • 250g (9oz) ham, salami or lightly fried bacon cut, in to small pieces
  • 4 tbsp fresh breadcrumbs
  • 25g (1oz) melted butter
  • extra butter for greasing the pan

For the bechamel sauce

  • 40g (1½oz) butter
  • 20g (¾oz) flour
  • 425ml (14floz) milk
  • 2 egg yolks


  1. Cook the cauliflower in a pan of water, until it begins to soften but is still firm. Make the bchamel sauce.
  2. Lightly grease the Remoska pan and dust with breadcrumbs. Break up the cauliflower and place a layer in the pan. Add the meat and cover with another layer of cauliflower.
  3. Pour over the bechamel sauce, sprinkle with remaining breadcrumbs and melted butter, cover with lid, switch on and bake until golden, approximately 20 minutes.