Cauliflower Casserole

Break the cauliflower into small florets.

Bring a pot of water to a boil and salt it. Add the cauliflower and cook for about 5–6 minutes. The cauliflower should be medium-tender but not mushy. Drain all the water and let the cauliflower cool slightly.

Grate the cheese on a fine grater.

Cut the ham into small cubes.

Mix the sour cream and eggs together until smooth. Season lightly with salt and pepper.

Add the ham and stir to combine.

Combine this mixture with the cauliflower and gently stir so that all the florets are coated with the custard.

Transfer to a greased baking dish (I used a 20 cm round pan). Smooth the top with a spoon so that all the pieces are submerged in the custard.

Sprinkle with cheese. Place in an oven preheated to 180°C and bake for about 40–50 minutes until done.

It's ready — let it cool slightly.

Cauliflower casserole is best served warm.