Cauliflower mini Casserole

This recipe is a hearty meal in itself however you can make smaller portions in souffle ramekins and serve them as accompaniments to any fish or meat. Enough quantities to make 4 main courses.

1 medium cauliflower

1 maltese sausage

150g smoked ham 

1 hard boiled eggs

1 tsp salt

2 sheets frozen puff pastry 

15g butter
11/2 tbsp flour
750ml milk
100ml fresh cream
100g grated provolone (cheddar or parmesan)
1 tsp mustard
1/2 nutmeg

1 extra egg 

Cut cauliflower into small florets and put in a pot. Cover with water add 1 tsp salt and bring to boil.  Boil for 15 minutes until cauliflower is just tender.  Drain in a colander and set aside.

Prepare the cheese sauce,  heat a medium casserole, add butter and when it melts completely add the flour.  Using a wooden spoon mix till flour and butter forms into a paste (called roux).  Cook the mixture by stirring around the pan for 2 minutes, like so the sauce will not have the floury taste.  Add milk and instantly change the utensil from wooden spoon to whisk.  Whisk and continue to cook on low heat till mixture thickens to a velvety sauce.  Add cheese, grated nutmeg and continue to whisk till cheese melts completely.  Add cream, cubed ham and crumbled sausage mince and cook for further 2 minutes till all is heated through. Finally add mustard, give a final stir and remove from heat.  Combine cauliflower and cheese sauce in a large bowl and mix well.  Ladle Cauliflower mix into soup bowls insert 1 hardboiled egg in the middle then cover with puff pastry.  Give an egg wash and bake in a 200c oven for 20 minutes till pastry puffs and becomes golden.