Low-Carb Ham and Cauliflower Casserole Au Gratin

Ingredients

• 6 cups raw cauliflower flowerets, cut fairly small
• 1/2 tsp. salt
• 2 cups diced ham
• 4 oz. cream cheese, softened
• 3/4 cup Greek yogurt
• 2 T finely-grated Parmesan cheese
• 1/4 cup thinly sliced green onions
• Fresh ground black pepper to taste
• 3/4 cup grated cheddar cheese

Directions

1. Heat the oven to 350F/180C. Fill a medium pot halfway with water, stir in 1/2 tsp. salt, and bring it toward a boil.
2. Trim the cauliflower, removing the leaves and core, and cut it into small florets. Add the cauliflower to the water and simmer gently just until it begins to soften. Check frequently so it does not cook too far, because it will continue to soften in the oven.
3. As the cauliflower cooks, dice the ham into very small pieces and slice the green onions. Place the cream cheese in a glass bowl or measuring cup and warm it in the microwave for a few minutes until softened. If you do not have a microwave, set it on top of the oven while it preheats. Once the cream cheese is soft, mix in the Greek yogurt or sour cream, Parmesan, and sliced green onions.
4. When the cauliflower has just started to turn tender, drain it in a colander in the sink and leave it there until well drained, at least 5 minutes. Do not hurry this part. Return the drained cauliflower to the same pot and mash it with a potato masher, stopping while there are still plenty of chunky pieces.
5. Add the sauce mixture to the cauliflower and stir until everything is nicely combined. Fold in the diced ham gently, then season with fresh-ground black pepper to taste. Skip extra salt if the ham and Parmesan make it salty enough.
6. Coat a glass or crockery casserole dish with non-stick spray or olive oil. A glass dish about 8" x 10" works well. Transfer the cauliflower mixture to the dish, smooth it into an even layer, and scatter the cheese over the top.
7. Bake for 30-35 minutes, until the cheese has melted, the top is lightly browned, and the casserole is hot all the way through and beginning to bubble. Rest it for 10 minutes so any extra liquid can settle back in, then serve hot.