Ingredients
- 1-1/2 Cups Chopped Ham
- 1-1/2 Cups Chopped Turkey Breast
- 1 Medium White Cauliflower About 3 cups small florets
- 3 Tblsp. Butter Divided
- 2 Tblsp. Flour
- 1/3 Cup Finely Chopped Shallots
- 3/4 Cup Beer An IPA is nice
- 1-1/2 Cups Milk
- 2 Cups Shredded Extra Sharp Cheddar Cheese
- 1 Tsp. Dijon Mustard Or to taste
- 1/2 Tsp. Worcestershire Sauce Or to taste
- 1/2 Tsp. Hot Sauce Or to taste
- 3/4 Cup Panko Bread Crumbs
- 2 Tblsp. Finely Grated Parmesan Cheese
- Cooking Spray
Servings:
Instructions
- Spray a rectangular baking dish with cooking spray. Combine the ham, turkey and cauliflower in the baking dish and set aside.
- Melt 2 tablespoons of the butter in a medium saucepan. Add the shallots and cook for several minutes until the shallots begin to soften.
- Whisk in the flour and cook for 2 minutes stirring frequently. Add the beer to the pan and continue to whisk until a smooth paste forms. Allow to cook for another 2 minutes.
- Slowly whisk in the milk. Continue to cook, stirring constantly until the mixture comes to a boil. Reduce the heat to low.
- Add the mustard, Worcestershire sauce, and hot sauce to the pan. Cook until the sauce thickens which should take several minutes.
- Remove the pan from the heat and gradually stir in the cheddar cheese. Once everything is melted, pour the sauce over the meat and cauliflower mixture. Stir to combine.
- Melt the remaining butter and toss with the bread crumbs. Sprinkle the crumbs evenly over the top of the casserole. Top with the Parmesan cheese and give the top a light blast of cooking spray.
- Bake at 375 degrees for 25 minutes until everything is bubbly. Turn the oven to broil and let it go for 2 – 3 minutes until the top is golden brown.
- Remove from the oven and allow to rest for 10 minutes before serving.
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