Ham and Cauliflower Casserole Au Gratin is definitely a treat for low-carb comfort food and this is one of my personal favorite casseroles!
I created this Ham and Cauliflower Casserole au Gratin on a January day a few years back when I wanted some low-carb comfort food. I had him and cauliflower in the fridge, and thoughts of Twice Baked Cauliflower gave me the idea for this casserole with lots of cauliflower combined with ham, cream cheese, Greek yogurt, Parmesan, green onion, and cheese. I’d love this as a delicious low-carb dinner for a cold winter night!
Of course I had to include this one when I updated my collection of Low-Carb and Keto Casserole recipes. There’s not much I don’t love about low-carb casseroles, but one of the biggest reasons I love to make them is the way they guarantee leftovers.
And most low-carb casseroles also freeze well, including this one, and how I love to pull dinner out of the freezer when I don’t want to cook! (You can use the category for Can Freeze to find more dishes that freeze well.)
This low-carb casserole with ham and cauliflower has been wildly popular on the blog; hope you enjoy trying it if you haven’t made this one yet!
What ingredients do you need for this recipe?
(This is ONLY a list of ingredients for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- raw cauliflower
- salt (for water to cook cauliflower)
- diced him
- cream cheese
- Greek yogurt
- finely grated Parmesan cheese
- green onions
- fresh ground black pepper to taste
- grated cheddar cheese
What kind of ham should you use for this casserole?
If you want this recipe to be Keto, be sure to choose a ham without added sugar. I use thick ham steaks from Costco, but thick sliced deli ham, and cut up cubes from a whole ham will also work.
Can you make this recipe with frozen cauliflower?
I’ll be honest and say I am not much of a fan of frozen vegetables, and I’d prefer freshly-cooked cauliflower for this. But there are some comments on this post from people who have made it with frozen cauliflower and reported back that it worked well. Whichever you use, I would be sure the cauliflower is well-drained before you assemble the casserole.
What if you’re not a fan of Greek Yogurt?
If you don’t like the tangy flavor of Greek Yogurt I would use sour cream for this recipe.
Want more low-carb casseroles with cauliflower?
Check out Low-Carb and Keto Cauliflower Casserole for lots more ideas for tasty dinners with cauliflower, including a few cauliflower casseroles from my food blogging friends.
How to Make Ham and Cauliflower Casserole au Gratin:
(This is ONLY a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- You need at least 6 cups of cauliflower, cut into small pieces.
- Cook the cauliflower in boiling salted water until it’s just getting soft; don’t overcook.
- Drain the cooked cauliflower well (at least 5 minutes).
- While the cauliflower cooks, cut up two cups of ham.
- Soften cream cheese in the microwave for a minute or so, then mix in the Greek yogurt (or sour cream), Parmesan, and sliced green onions.
- Mash the cauliflower slightly (in the pan you cooked it in) then stir in the sauce mixture so it’s completely mixed with the cauliflower and gently mix in the ham.
- Season to taste with fresh-ground black pepper.
- Spray the baking dish with nonstick spray or olive oil, put the casserole mixture in the dish, and sprinkle with cheese.
- Bake 30-35 minutes or until the cheese is completely melted and starting to brown and the mixture is hot throughout and starting to slightly bubble.
- Let sit about 10 minutes for any liquid in the dish to be absorbed, then serve hot and enjoy! This will keep in the fridge for a few days and reheats well.
Make it a Low-Carb Meal:
Ham and Cauliflower Casserole au Gratin would taste great with Pepperoncini Chopped Salad, American Greek Salador Lemon Parmesan Kale Salad, Spring Mix Salador Kalyn’s Low-Carb Coleslaw for a low-carb meal.
More Tasty Low-Carb Dinners with Cauliflower:
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prepare or cook on the weekend and eat during the week!
6 cups raw cauliflower florets, cut fairly small
1/2 tsp. salt (for water to cook cauliflower)
2 cups diced him
4 oz. cream cheese, softened
3/4 cup Greek yogurt (see notes)
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 (see notes)
- Preheat oven to 350F/180C.
- Fill a medium-sized pot half full with water, add 1/2 tsp. salt, and start to bring to a boil.
- Cut up the cauliflower into small flowers, discarding the leaves and core.
- Put cauliflower pieces into the water and cook at a low boil until the cauliflower is starting to get barely black. Check it often and don’t overcook; the cauliflower will soften more in the oven.
- While cauliflower is cooking, cut the ham into very small cubes and slice green onions.
- Put cream cheese into a glass dish or measuring cup and soften it in the microwave for a few minutes. (Or you can soften it on top of the pre-heating oven if you don’t have a microwave.) When cream cheese is soft stir in the Greek yogurt (or sour cream), Parmesan, and sliced green onions.
- When cauliflower is cooked enough to start to soften, pour into a colander placed in the sink and let it drain well (at least 5 minutes; don’t rush this step)
- Put the drained cauliflower back into the pot you cooked it in and mash with a potato masher until it’s barely mashed with quite a few chunks left.
- Stir in the sauce mixture and combine well with the cauliflower; then gently mix in the diced ham.
- Season to taste with fresh-ground black pepper. (I didn’t use salt because the ham and the Parmesan are both salty.)
- Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a glass casserole dish that was about 8″ x 10″.) Pour cauliflower mixture into the dish, spread out evenly, and sprinkle with the cheese.
- Bake 30-35 minutes, or until the cheese is melted and lightly browned and all the mixture is hot throughout and starting to bubble. Let it sit for 10 minutes for any liquid to be absorbed, then serve hot.
- I am assuming that this freezes well, but I still haven’t tried freezing it because I never have any leftovers.
You can also use sour cream if you’re not a Greek yogurt fan; yogurt has just slightly less carbs. Definitely use more cheese if you’d like!
This recipe created by Kalyn with inspiration from Twice Baked Cauliflower.
Amount Per Serving:
Calories: 238Total Fat: 14gSaturated Fat: 7gUnsaturated Fat: 5gCholesterol: 65 mgSodium: 855 mgCarbohydrates: 7.7gFiber: 2gSugar: 4gProtein: 20g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Ham and Cauliflower Casserole Au Gratin as shown would be suitable for low-carb or Keto diets. If you’re wanting it to be suitable for the South Beach Diet they would recommend lean ham, reduced-fat cream cheese, fat-free Greek yogurt, and low-fat cheese.
Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTokor on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This tasty casserole with ham and cauliflower was first posted in 2012. It was updated with better photos in 2017 and was last updated with more information in 2023.
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