Cvjetača sa Šunkom i Sirom

Cvjetača sa Šunkom i Sirom (Croatian Cauliflower with Ham and Cheese)

A comforting Croatian side dish of tender cauliflower florets blanketed in a buttery egg and cheese custard, dotted with cubes of ham and baked until golden and puffy.

Prep

15 min

Cook

35 min

Total

50 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •1 head (about 800 g) (1 large head (about 1¾ lb)) cauliflower, trimmed into bite-sized florets
• •10 g (2 tsp) salt, for the cooking water, plus more to taste
• •30 g (2 Tbsp) unsalted butter, plus extra for greasing
• •120 g (4 oz) cooked ham (šunka), cut into 1 cm (½ in) cubes; traditional Croatian dimljena šunka preferred
• •3 whole (3 large) eggs, at room temperature
• •120 ml (½ cup) whole milk
• •80 g (1 cup (lightly packed)) shredded cheese, traditionally a mix of gouda, edam, or domestic Croatian trapist; a mild cheddar also works
• •15 g (¼ cup) plain dried breadcrumbs, optional, for a crisp top
• •1 pinch freshly ground black pepper, to taste
• •1 pinch ground nutmeg, optional, traditional in Croatian egg custards

Steps

1. 1 Bring a large pot of water to a boil, add 10 g (2 tsp) salt, and blanch the cauliflower florets for 4–5 minutes until just tender but still holding their shape (a knife should pierce the stem with light resistance). Drain well and gently shake off excess water.
2. 2 Preheat the oven to 190°C (375°F). Generously butter a 1.5 L (about 6-cup) baking dish.
3. 3 Melt 30 g (2 Tbsp) butter in a small pan or in the microwave. Drizzle about two-thirds of it over the bottom of the prepared dish, then scatter the cauliflower florets and diced ham evenly over the top.
4. 4 In a medium bowl, whisk the 3 eggs with the milk, a pinch of salt, black pepper, and nutmeg (if using) until completely smooth and slightly frothy.
5. 5 Stir 60 g (¾ cup) of the shredded cheese into the egg mixture, then pour it evenly over the cauliflower and ham so every floret is partly submerged.
6. 6 Top with the remaining 20 g (¼ cup) cheese, sprinkle over the breadcrumbs if using, and drizzle with the remaining melted butter.
7. 7 Bake on the middle rack for 22–28 minutes, until the top is deep golden, the custard is puffed, and a knife inserted in the center comes out clean (internal temperature of the custard should read 70°C / 160°F on an instant-read thermometer).
8. 8 Let rest 5 minutes before serving so the egg custard sets up enough to slice. Serve warm as a side alongside roasted meats, crusty bread, or a simple green salad.