Cauliflower replaces potatoes in this creamy, low-carb Cauliflower Ham Casserole. This comforting dish is a great way to make use of leftover ham.
I’ve got another recipe to add to the growing list that proves why cauliflower is one of the most versatile vegetables in existence. A variety of cooking methods can turn cauliflower into something completely different each time. And, it works wonders at replacing other carb-loaded ingredients like rice and potatoes.
In this keto-friendly Cauliflower Ham Casserole, cauliflower does an amazing job of replacing potatoes. The end result is similar to potatoes au gratin, making it the perfect low-carb side dish for a holiday menu. But, this easy casserole will also serve well as a satisfying main dish anytime of year.
- Fresh cauliflower florets – Cut into bite-size pieces.
- Salt – To salt the water before cooking the cauliflower.
- Cubed leftover ham – If you don’t have leftover ham, most stores carry packaged ham steaks. A 10 ounce is just enough for this recipe.
- Cream cheese – I don’t recommend using reduced fat dairy products for this recipe. For the creamiest result and to keep it Keto, go with full fat cream cheese.
- Plain Greek yogurt – You can substitute all or part of the plain Greek yogurt with sour cream, if you’d like. Again, full fat is best.
- Green onions
- Seasoning – Italian seasoning, onion powder and freshly ground black pepper.
- Shredded Parmesan cheese
- Sharp cheddar cheese
How to Make Cauliflower Ham Casserole
- Add about 1-inch of water to a large pot and place it over high heat. You want to add just enough to steam the cauliflower. Add the salt. When water comes to a boil, add the cauliflower and return it to a boil. Reduce the heat to medium-low, cover and cook until the cauliflower is just barely fork tender. It will continue to cook in the oven later. Drain it very well and return it to the dry, empty pot. Turn the heat to low and toss the cauliflower for a minute or two to be sure it is dry. Remove it from the heat and set it aside.
- Combine the softened cream cheese, Greek yogurt, green onions, Italian seasoning, onion powder, pepper, and Parmesan in a mixing bowl.
- Spoon the mixture into the still warm pot with the cauliflower and toss to combine.
- Gently fold in the ham.
A tip to quickly soften refrigerated cream cheese. Place it in a medium bowl and microwave it on 50% power for about 30 seconds, or just until softened.
- Transfer the mixture to a 2-quart casserole dish that has been coated with nonstick cooking spray.
- Top the cauliflower casserole evenly with shredded cheese and bake for 25 minutes at 350 degrees F.
It’s important to allow any Cauliflower Ham Casserole to rest for 10 minutes before serving. This helps any excess liquid from the cauliflower to be absorbed.
- Cheese – Try a mixture of sharp cheddar and Gruyere or for a little kick, try it with pepper Jack.
- Seasoning – You can season the cream cheese mixture with any seasonings you love. Great choices include smoked paprika, garlic powder, or a touch of Dijon mustard.
- Garnish – Sprinkle the casserole with crumbled bacon to up the meaty factor.
Storing Cauliflower Ham Casserole
Transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days. For longer storage, transfer to a freezer-safe container and freeze for up to 3 months. Defrost frozen Cauliflower Ham Casserole safely in the refrigerator overnight before reheating.
More Cauliflower Recipes You’ll Love
- Cauliflower Rice Pilaf
- Air Fryer Turmeric Roasted Cauliflower
- Cauliflower Soup
- Cilantro Lime Chicken with Tex-Mex Cauliflower Rice
Cauliflower Ham Casserole
- 1 ½ pounds fresh cauliflower florets, cut into bite-size pieces (about 6 cups)
- ½ teaspoon salt
- 2 cups cubed leftover ham, or a 10 ounce ham steak, cubed
- 6 ounces full fat cream cheese
- 1 cup full fat plain Greek yogurt or sour cream
- 2 green onions, thinly sliced
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper, or to taste
- ¼ cup shredded Parmesan cheese
- 1 cup shredded sharp cheddar cheese
- Add about 1-inch of water (just enough to steam the cauliflower) to a large pot and place over HIGH heat. Add the salt. When water comes to a boil, add the cauliflower and return to a boil. Reduce the heat to MEDIUM-LOW, cover and cook for about 2 to 3 minutes, or until just barely fork tender (it will cook more in the oven). Drain very well and return it to the dry, empty pot. Turn the heat under the pot to LOW and toss the cauliflower for a minute or two to be sure it is dry. Remove from the heat.
- Meanwhile, preheat oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray (I used a rectangular 10- x 8-inch baking dish).
- Place the cream cheese in a medium bowl and microwave on 50% power for about 30 seconds, or until softened. Add the Greek yogurt, green onions, Italian seasoning, onion powder, pepper, and Parmesan and mix well. Spoon the mixture into the still warm pot with the cauliflower and toss to combine. Gently fold in the ham.
- Transfer the mixture to the prepared baking dish and top evenly with the cheddar cheese. Bake for 25 minutes, or until hot and bubbling. Remove from the oven and allow to rest for 10 minutes to absorb any liquid before serving.
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Recipe adapted from Kalyn’s Kitchen