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!!
essentialonion 