2 Tbls. butter
1 medium onion, diced
2 (5 oz.) ham steaks, cut into 1/2-inch pieces
1-1/2 c. heavy cream
1/2 c. milk
1 Tbls. cornstarch
4 oz. goat cheese, crumbled
1/4 t. each of kosher salt and pepper
1 head cauliflower, cut into florets
3 Tbls. bread crumbs
1 Tbls. fresh thyme
Heat oven to 400 degrees.
Melt butter in a large saucepan over medium-high heat. Add the onion and cook until softened and light golden brown, about 6 minutes.
Add the ham and cook 2 minutes.
Whisk cream, milk and cornstarch together. Add to saucepan, along with goat cheese, salt, pepper and bring to a boil. Reduce heat to medium-low. Simmer until thickened, about 4 minutes. Add the cauliflower.
Transfer to a greased 2-quart casserole dish. Sprinkle with bread crumbs and thyme. Cover with aluminum foil.
Bake for 20 minutes. Uncover and continue baking until cauliflower is tender, 15-20 minutes.
Remove from oven and let rest at least 5 minutes before serving.