Cheesy low-carb ham and cauliflower casserole is the ultimate low-carb comfort food. I created the recipe to use up leftover ham, but I liked it so much that I'll be buying ham steaks specifically to make it.
1 1/2headscauliflowerabout 10 cups of chopped cauliflower
2tablespoonsolive oilextra virgin, optional
16ounceslow-fat cream cheese
2cupsGreek yogurt or sour creamGreek yogurt has fewer carbs, less fat, and fewer calories, typically.
2/3cupParmesan cheesegrated, not the powdery kind but the slivered kind
2cupsshredded cheddar cheeseany cheddar blend will be nice. I had a 2 cup bag of pizza cheese which was a blend of sharp cheddar and mozzarella, but any cheese will be terrific.
Preheat the oven to 425.
Chop the cauliflower into slightly larger than bite-sized pieces. You should remove the core and the leaves but can include the thinner, more tender stalks. Place the cut cauliflower in a 9x13 baking dish.
At this point, you can toss the cauliflower in olive oil to keep it from getting dry in the roasting process. It's not 100% necessary. I didn't do it and the final dish came out very nicely anyway, even though the roasted cauliflower did look pretty dry in the intermediate step.
Roast the cauliflower for 45 minutes or until the florets are just starting to become tender. Don't overcook.
While the cauliflower is roasting, prepare the cheese mixture.
Soften the cream cheese by microwaving the two blocks on a plate or in a large bowl for one minute.
Combine the softened cream cheese with Greek yogurt, garlic powder, onion powder, and Parmesan cheese. You can taste it at this point. Prepare for awesomeness.
When the cauliflower is tender, remove from the oven and lower the temperature to 350.
Add the ham to the cauliflower in the baking dish. Pour the cheese mixture over the top and then mix it all together right there in the baking dish.
Sprinkle the shredded cheddar over the mixed up cauliflower, ham, and cream cheese mixture. Bake for 30 minutes or until the cheese is melted and the mixture is bubbly.
I prefer to use Greek yogurt anytime a recipe calls for sour cream because Greek yogurt has fewer carbs, fewer calories, and less fat (I usually buy the 0% fat). I have never noticed a change in the flavor of a recipe with Greek yogurt. If you prefer sour cream, by all means, use that instead.