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Clafoutis de chou-fleur au jambon léger

Ce clafoutis de chou-fleur au jambon léger est un plat salé simple, économique et plein de saveurs. Avec ses bouquets de chou-fleur tendres, ses morceaux de jambon savoureux et son appareil moelleux à base d’œufs et de lait, il offre une texture fondante et réconfortante. Parfait pour un dîner léger ou un déjeuner rapide, ce gratin familial se prépare facilement avec des ingrédients du quotidien.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: European, French
Ingredients Method Notes

Ingredients
  

Base du clafoutis
  • 1 small cauliflower about 500 g, cut into florets
  • 150 g cooked ham cut into cubes or strips
  • 80 g grated cheese emmental or comté
Appareil à clafoutis
  • 3 large eggs room temperature
  • 200 ml milk whole or semi-skimmed
  • 60 g all-purpose flour
Assaisonnement et moule
  • 1 tbsp olive oil for greasing the dish
  • 1 pinch salt to taste
  • 1 pinch black pepper freshly ground
  • 1 pinch ground nutmeg optional

Method
 

  1. Preheat the oven to 180°C. Lightly grease a baking dish with olive oil or butter and set aside.
  2. Wash the cauliflower and cut it into small florets. Bring a large pot of salted water to a boil and cook the cauliflower for 8 to 10 minutes until tender but still slightly firm.
  3. Drain the cauliflower well in a colander and let it rest for a few minutes to remove excess moisture.
  4. Cut the cooked ham into small cubes or thin strips so it distributes evenly throughout the dish.
  5. In a large mixing bowl, whisk the eggs until well beaten. Gradually add the milk while continuing to whisk.
  6. Add the flour little by little while whisking continuously to obtain a smooth and lump-free batter.
  7. Stir in the grated cheese, salt, black pepper, and a pinch of nutmeg. Mix until well combined.
  8. Arrange the cooked cauliflower florets in the prepared baking dish. Scatter the ham pieces evenly over the cauliflower.
  9. Pour the clafoutis batter over the ingredients, ensuring the mixture covers the cauliflower and ham evenly.
  10. Bake in the preheated oven for 30 to 35 minutes until the top is lightly golden and the center is set.
  11. Let the clafoutis rest for 5 to 10 minutes before slicing. Serve warm or slightly cooled.

Notes

For best results, ensure the cauliflower is well drained before assembling the clafoutis to avoid excess moisture. You can replace the ham with sautéed mushrooms for a vegetarian version. Adding fresh herbs such as parsley, chives, or thyme enhances the flavor. For extra richness, sprinkle a little grated parmesan on top before baking.