Ham

Creamy Cauliflower and Ham Casserole (Low Carb)

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I apologize for the lack of updates on here. Time just got completely away from me.

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This winter has just been so bizarre. It was 61 on Wednesday. It’s January, yet felt like spring. I have been spending all my time walking and running outside, enjoying the nice weather. Now it’s back to being colder, with a mixture of rain and snow. Which is a bit more typical of January. It was so warm at one point I saw bugs and the grass was beginning to poke through the ground in places. Too bad it’s back to winter now.

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I decided that I wanted something hot and creamy, yet low in carbs. I love creamy sauces over pasta. There is just something so good and comforting about them. I decided that I needed to nix the pasta though. In its place I used ham and cauliflower. The sauce is super rich, thick and creamy.

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Creamy Cauliflower and Ham Casserole

  • 1 cup cream
  • 4 oz cream cheese, softened
  • 8 oz (2 cups) shredded mozzarella cheese
  • 8 cloves or 2 tbsp minced garlic
  • 1 tsp onion powder
  • 1 tsp dried Italian seasonings
  • 1-16 oz bag of diced ham, drained
  • 1-16 oz bag of frozen cauliflower
  • 1 1/4 cups, 5 oz or one container of shredded Three Cheese Blend of Parmesan, Romano & Asiago cheese

Preheat the oven to 350, spray a 9 x 13 baking pan with cooking spray.

Combine the cream and cream cheese, blending until thick and creamy. Add the mozzarella cheese, garlic, onion powder and Italian seasonings mixing until well combined. Add the cauliflower and ham, stirring to combine.

Pour into the 9 x 13 pan and bake for 30 minutes. The casserole should be bubbling at this point.

Pull out of the oven. Turn the oven up to broil. Cover the top of the casserole with the three cheese blend, place under the broiler for 3 – 5 minutes or until the top of the casserole is a golden brown.

Enjoy!

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