Ham and Cauliflower Casserole Au Gratin

 
Yesterday I put together this casserole that was a family favorite long before Keto but it fits the criteria so decided to give it a go. DEE-licious! I was getting a little impatient with salad and meat. It was time for a change and a welcome change it was. The recipe may sound a bit intense to put together but really it is easy.
I am much looking forward to leftovers today.

Ham and Cauliflower Casserole Au Gratin


(Makes about 6 servings; recipe created by Kalyn with inspiration from Twice Baked Cauliflower.)

Ingredients:
about 6 cups cauliflower flowerets, cut fairly small (1 large head cauliflower or 1 1/2 small heads)
1/2 tsp. salt (optional)
2 cups diced lean ham
4 oz. cream cheese softened
3/4 cup Greek yogurt
2 T finely grated Parmesan cheese
1/4 cup thinly sliced green onions
 black pepper to taste
3/4 cup grated cheese (I used Four Cheese Mexican Blend)

Instructions:
Preheat oven to 350F/180C.  Fill a medium-sized pot half full with water, add 1/2 tsp. salt, and start to bring to a boil.  Cut up the cauliflower into small flowerets, discarding the leaves and core.  Put cauliflower pieces into the water and cook at a low boil until the cauliflower is starting to get soft, about 20 minutes. (One method of cooking the cauliflower is to cut/slice cauliflower in small pieces resembling diced potatoes, and steam it in a steamer. (Can poke it with a fork) Another is to microwave it for 12 to 14 minutes. Do not cover dish while microwaving and drain for at least 5 minutes after in colander or strainer.


While cauliflower is cooking, cut the ham into small cubes and slice green onions. Put cream cheese into a glass dish or measuring cup and soften it in the microwave.  When cream cheese is soft stir in the Greek yogurt, Parmesan, and sliced green onions.

When cauliflower is cooked enough to start to soften, pour into a colander placed in the sink and let it drain well (at least 5 minutes.)  Put the drained cauliflower back into the pot you cooked it in and mash with a potato masher until it's partly mashed but still has quite a few chunks left.  Stir in the sauce mixture and combine well with the cauliflower; then gently mix in the diced ham.  Season to taste with fresh-ground black pepper.  (I didn't use salt because the ham and the Parmesan are both salty.)

Spray glass or crockery casserole dish with non-stick spray or olive oil.  (I used a round dish that was 8 inches across, with fairly high sides.)  Pour cauliflower mixture into the dish, spread out evenly, and sprinkle with the cheese.

Bake 30-35 minutes, or until the cheese is melted and lightly browned and all the mixture is hot throughout and starting to bubble.  Let sit 10 minutes for any liquid to be absorbed, then serve hot.

I am assuming that this freezes well, but I haven't tried freezing it because I didn't have any leftovers.
- See more at: http://www.kalynskitchen.com/2012/01/recipe-for-ham-and-cauliflower.html?utm_source=buffer&utm_campaign=Buffer&utm_content=buffer13efe&utm_medium=facebook#sthash.cX08vlUP.dpuf