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.

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.