1/2 head cauliflower, trimmed and broken in florets, about 3 cups
3 TBS butter
1 small yellow onion, peeled and chopped
1 tsp dried thyme
4 TBS flour
2 cups milk
1/2 tsp salt
dash of pepper
8 oz. good cheddar cheese, grated
1 lb ham steak, cut into 1/4 inch cubes

1 1/4 cup Bisquick mix
1/4 cup cold butter, cut in cubes
1/2 cup cheddar cheese
1 egg, slightly beaten

Preheat oven to 350 degrees.

Cook cauliflower in a large pot of with 2 inches of water simmer in the bottom until the cauliflower is fork tender. Drain and reserve.

In a large skillet, heat butter over medium heat and add onions. Cook until soft and translucent, about 4 minutes. Add thyme and flour. Mix into the onions and butter and cook for about 3 minutes. Whisk in milk slowly, making sure to dissolve all flour clumps. Whisk until the roux thickens, about 5 minutes. Add salt and pepper. Add cheddar cheese and stir until the cheese melts.

Add cauliflower and ham.  Pour mixture into an a casserole dish.

Mix Bisquick and butter. Cut the butter into the Bisquick. Add cheddar cheese and mix. Add egg and stir the ingredients to incorporate. Drop mixture evenly over the top of the casserole.

Bake 20-25 minutes until the casserole is hot and bubbly and the crust is golden brown.