Ham and cauliflower casserole au gratin

We had cooked a ham and needed a recipe to use up quite a lot of leftovers. This recipe seemed to meet what we needed. It turned out to be rich, creamy and cheesy – I mean what else do you want from a recipe. For a meal using leftover ham, cream cheese, an opened carton of plant-based double cream, slightly wilted spring onions and frozen broccoli and cauliflower it was one of the best ever. I’m not a fan of frozen broccoli and cauliflower and we only keep it in for emergencies which somehow never happen. We loved this meal! It’s quite rich so I had mine with mixed salad and it was perfect. I highly recommend the you make it and its a straight forward recipe. Try it!

Prep time: 25 mins | Cook time: 35 mins | Servings: 6

Nutrition per serving : calories 238 | total fat 14g | saturated fat 5g | total carbs 7.7g | net carbs 5.7g | fibre 2g | sugar 4g | protein 20g

Ingredients:

  • 6 cups raw cauliflower flowerets, cut fairly small (I used half frozen cauliflower and half frozen broccoli instead)
  •  1/2 tsp. salt (for water to cook cauliflower)
  •  2 cups diced ham
  •  4 oz cream cheese, softened (I used a lactose-free cream cheese)
  •  3/4 cup Greek yogurt (I used 1/4 cup greek yoghurt, and 1/2 cup plant-based double cream instead)
  •  2 T finely-grated Parmesan cheese
  •  1/4 cup thinly sliced green onions (spring onions in UK)
  •  fresh ground black pepper to taste
  •  3/4 cup grated cheddar cheese (I used a lactose-free cheddar cheese)
  • I also added 250g mushrooms, sliced

Method:

  • Preheat oven to 350F/180C, and grease a ovenproof dish.
  • Fill a pan half full with water, add 1/2 tsp.salt, bring to a boil. (I steamed the broccoli and the cauliflower together then seasoned it lightly)
  • Add the cauliflower (I also added broccoli) to the water and cook until it’s just starting to get barely soft. Be careful not to overcook; the cauliflower will soften more in the oven.
  • Next make the sauce. Soften the cream cheese, then stir in the greek yoghurt (I also used plant-based double cream), parmesan, and spring onions.
  • Season to taste with fresh-ground black pepper.
  • Once the cauliflower (and broccoli) has started to soften, drain, then place back into the pan and mash until it’s partly mashed, you want it to be chunky.
  • Place the veg into an oven proof dish, and gently mix in the diced ham.
  • Stir in the sauce mixture and combine well with the cauliflower and ham mixture; then
  • Pour cauliflower mixture into the ovenproof dish, spread out evenly, and sprinkle with the remaining cheese.
  • Bake for around 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 served mine with a side of salad.
  • Enjoy!!

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