My mum always made us this combination, I love the richness of the cauliflower cheese with the gammon. I‘ve tweaked the recipe slightly as I now love to slow cook my gammon in apple juice, gives it a lovely flavour and gets rid of some of the saltiness that gammon sometimes has.
Pop the gammon joint into the slow cooker and add the apple juice, cook on low for around 8 hours
Once the gammon is about cooked, start cooking the cauliflower in water in a pan on the hob until soft
Whilst the cauliflower is cooking start the sauce. Melt the butter on a low temperature in a small-medium saucepan
Once melted add the flour, mix well and cook until it forms a roux/rue (you‘ll know it‘s reached a roux/rue as it will be slightly lumpier and paler, don‘t brown it!)
Take pan of the heat and add the milk a very small amount at a time, mixing vigorously
Once all the milk has been added return the pan to the hob and bring it to the boil - make sure you constantly stir it.
Take pan off the heat and add cheese
Return to hob and cook until the cheese has melted and the sauce is warm, once again you must constantly stir it
Tip: I use extra mature or vintage cheddar in my sauce, but if you like it less cheesy then go for a medium cheddar cheese.
Also, if you want, you can pop the cauliflower cheese in an oven-proof dish and grate cheese on the top, then pop it under the grill to brown.
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