CAULIFLOWER HAM CASSEROLE
Cauliflower replaces potatoes in this creamy, low-carb Cauliflower Ham Casserole. This comforting dish is a great way to make use of leftover ham.
Provided by Valerie Brunmeier
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 358 kcal, Carbohydrate 10 g, Protein 23 g, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 82 mg, Sodium 1080 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 10 g, ServingSize 1 serving
CREAMY HAM AND CAULIFLOWER BAKE
This recipe is one I made from ingredients I had on hand. The boyfriend (who hates anything "creamy") ate almost all of it. A great way to use up leftover ham.
Provided by canned_ham
Categories One Dish Meal
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350.
- Chop cauliflower into bite sized pieces and rinse in a strainer.
- Chop ham and garlic.
- Put cauliflower, ham, garlic and all other ingredients in a large bowl and mix.
- Pour into ungreased baking dish and top with reserved cheese.
- Bake, covered for 30 minutes.
- Uncover and bake until top is brown.
- Cool for 5-10 minutes.
- Enjoy.
CAULIFLOWER HAM PASTA CASSEROLE
My creamy, cheesy cauliflower ham pasta casserole is a family favorite meal that uses up leftover holiday ham in a dish that everyone loves! This easy casserole features tender cauliflower, al dente bow tie pasta, salty ham, a tasty Dijon cheese sauce, and crispy Panko breadcrumbs- talk about comfort food!
Provided by Angela
Categories Casseroles
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat your oven to 400°F (205°C) and coat a 9x13 baking dish or 2.5 quart casserole dish lightly with oil or non-stick spray.
- In a large saucepan or stockpot bring 8 cups of salted water to a boil, then add the cauliflower florets. Cook at a low boil for 4-5 minutes, or until fork tender. Use a slotted spoon to transfer the cooked cauliflower to the prepared baking dish.
- Return the water to a boil and add the bowtie pasta. Cook until al dente (usually 1-2 minutes shy of the package instructions). Drain the pasta and rinse under cool water before mixing with the cauliflower in your baking dish.
- In a saucepan whisk together the milk, broth, and all-purpose flour. Then add the garlic, salt & pepper, and Dijon mustard and whisk until smooth.
- Thicken the milk mixture over medium-high heat, stirring frequently, for about 6-8 minutes. *Reduce heat as needed to prevent boiling over.
- Once thickened, remove from heat. Add the Parmesan and cheddar cheese and stir until melted. Pour the mixture over the cooked cauliflower and pasta.
- Add diced ham to the baking dish and stir, then top with the remaining ½ cup of cheddar and sprinkle with Panko breadcrumbs.
- Bake, uncovered, for 15-20 minutes until the sauce is bubbling around the edges and the topping is lightly browned. Remove from the oven and serve.
Nutrition Facts : Calories 684 kcal, Carbohydrate 73 g, Protein 35 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 83 mg, Sodium 1103 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 9 g, ServingSize 1 serving
BAKED SHELLS AND BROCCOLI WITH HAM AND CHEESY-CREAMY CAULIFLOWER SAUCE
Adding toasted whole-wheat breadcrumbs gives this dish a nice crunch that balances out the creaminess of the sauce. Rather than baking the shells with the crumbs on top (which can make them soggy), toast the breadcrumbs separately, and toss a handful over each serving right before you put it on the table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Number Of Ingredients 13
Steps:
- Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.
- Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
- Preheat oven to 400 degrees. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot. Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.
Nutrition Facts : Calories 358 g, Cholesterol 24 g, Fat 9 g, Fiber 6 g, Protein 25 g, SaturatedFat 4 g, Sodium 710 g
HAM & CAULIFLOWER CASSEROLE
You can get this ready in the morning and then finish it 30 minutes before dinner. I like to put in some frozen peas too for color Just put them in frozen before adding the sauce. Nice way to use up some of the left over ham
Provided by Bergy
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix cooked cauliflower ham and mushrooms.
- Season with salt and pepper.
- Melt butter in a sauce pan and stir in the flour.
- Stir in the milk and cook until it has thickened.
- Stir in the sour cream and cheese; stir until the cheese has melted and the sauce is smooth Put ham and cauliflower in to an ungreased 3 quart casserole dish.
- Pour sauce over top.
- You make now let this sit in the fridge until 40 minutes before dinner or continue to the finish- Preheat oven to 350°F.
- Sprinkle with crumbs.
- Put in the oven for 30-40 minutes or until heated through.
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