Mary Berry’s Parma Ham and Cauliflower Cheese Parcels
Perfectly seasoned cauliflower cheese is wrapped in Parma ham and baked until crisp and golden; the perfect balance of salty and creamy in this unique side dish from Mary's Foolproof Dinners.
Introduction
Serve them individually as a side dish or serve two per person and add some garlic bread as a main course. These are soooo good! It is important that the florets become cold when refreshed under cold water, so they do not continue to cook or become too soft.
Ingredients
| 300g (10½oz) | cauliflower, broken into small florets (about the size of strawberry) |
| 150g (5oz) | full-fat cream cheese |
| 1 | egg, beaten |
| 75g (3oz) | mature Cheddar, coarsely grated |
| 25g (1oz) | Parmesan, coarsely grated |
| 1 tsp | Dijon mustard |
| 12 slices | Parma ham |
Method
Preheat the oven to 220°C/200°C Fan/Gas 7. Line a large baking sheet with non-stick baking paper.
Bring a pan of salted water to the boil. Add the cauliflower and boil for about 3–4 minutes, until slightly soft, but still with bite. Drain and refresh under cold water. Drain again well.
Mix the cream cheese, egg, cheeses and mustard together in a large bowl. Season lightly with salt and freshly ground black pepper. Add the cooked cauliflower florets and carefully mix to coat the cauliflower but not to break the florets apart.
Put one slice of Parma ham on a board. Place a second slice on top to make a cross. Spoon a sixth of the mixture into the centre of the cross. Fold over the ham to encase the mixture. Repeat with the remaining slices.
Place the parcels on the prepared baking sheet and cook in the preheated oven for about 15–18 minutes until crispy.
Serve with a green salad.
Mary’s Tips: Parcels can be assembled up to 6 hours ahead. Not suitable for freezing.
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