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Kalyn's Kitchen

Low-Carb Ham and Cauliflower Casserole au Gratin (Video)

Low-Carb Ham and Cauliflower Casserole Au Gratin is definitely a treat for low-carb comfort food and this is one of my personal favorite casseroles! Use Casserole Recipes to find more recipes like this one.

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Watch the video to see if you might like to make
Low-Carb Ham and Cauliflower Casserole au Gratin.

 


Low-Carb Ham and Cauliflower Casserole au Gratin found on KalynsKitchen.com

I created this Low-Carb Ham and Cauliflower Casserole au Gratin on a January day a few years back when I wanted some low-carb comfort food. I had ham and cauliflower in the fridge, and thoughts of Low-Carb Twice Baked Cauliflower gave me the idea for this casserole with lots of cauliflower with ham, cream cheese, Greek yogurt, Parmesan, green onion, and cheese. I’d love this delicious low-carb dinner for a cold winter night!

Of course I had to include this one when I updated my collection of 20+ Delicious Low-Carb and Keto Casserole Recipes 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. (Did you know there’s a recipe index page for things that Can Freeze? I love to pull dinner out of the freezer when I don’t want to cook!) This Low-Carb Ham and Cauliflower Casserole au Gratin has been wildly popular; hope you enjoy trying it if you haven’t made this one yet!


Low-Carb Ham and Cauliflower Casserole au Gratin process shots collage

How to Make Low-Carb Ham and Cauliflower Casserole au Gratin:

Scroll down for complete printable recipe.)

  1. You need at least 6 cups of cauliflower, cut into small pieces.
  2. Cook the cauliflower in boiling salted water until it’s just getting soft; don’t overcook.
  3. Drain the cooked cauliflower well (at least 5 minutes).
  4. While the cauliflower cooks, cut up two cups of ham.
  5. 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.
  6. 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.
  7. Season to taste with fresh-ground black pepper.
  8. Spray the baking dish with nonstick spray or olive oil, put the casserole mixture in in the dish, and sprinkle with cheese.
  9. 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.
  10. 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.

Low-Carb Ham and Cauliflower Casserole au Gratin found on KalynsKitchen.com

Make it a Low-Carb Meal:

Low-Carb Ham and Cauliflower Casserole au Gratin would taste great with Peperoncini Chopped Salad, American Greek Salad, or Caesar Salad with Kale, Romaine, and Shaved Parmesan for a low-carb meal.

More Tasty Low-Carb Ideas with Cauliflower:

Roasted Cauliflower with Red Bell Pepper, Green Olives, and Pine Nuts ~ Kalyn’s Kitchen
Indian Spiced Cauliflower Rice ~ the Food Charlatan
Low-Carb Cheesy Cauliflower Soup with Bacon and Green Chiles (Instant Pot or Stovetop) ~ Kalyn’s Kitchen
Garlic and Paprika Roasted Cauliflower ~ Barefeet in the Kitchen
Fried Cauliflower with Bacon and Mushrooms ~ Kalyn’s Kitchen
Cauliflower Tortillas ~ Recipe Girl

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Ham and Cauliflower Casserole au Gratin

Low-Carb Ham and Cauliflower Casserole au Gratin

Yield 6 servings
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

This Low-Carb Ham and Cauliflower Casserole Au Gratin is definitely a treat for low-carb comfort food.

Ingredients

  • 6 cups raw cauliflower flowerets, cut fairly small
  • 1/2 tsp. salt (for water to cook cauliflower)
  • 2 cups diced ham
  • 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)

Instructions

  1. Preheat oven to 350F/180C.
  2. Fill a medium-sized pot half full with water, add 1/2 tsp. salt, and start to bring to a boil.
  3. Cut up the cauliflower into small flowerets, discarding the leaves and core.
  4. Put cauliflower pieces into the water and cook at a low boil until the cauliflower is starting to get barely sort. Check it often and don't overcook; the cauliflower will soften more in the oven.
  5. While cauliflower is cooking, cut the ham into very small cubes and slice green onions.
  6. 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.
  7. 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)
  8. 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.
  9. Stir in the sauce mixture and combine well with the cauliflower; then gently mix in the diced ham.
  10. Season to taste with fresh-ground black pepper. (I didn't use salt because the ham and the Parmesan are both salty.)
  11. 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.
  12. 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 sit 10 minutes for any liquid to be absorbed, then serve hot.
  13. I am assuming that this freezes well, but I still haven't tried freezing it because I never have any leftovers.

Notes

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.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 238 Total Fat: 14g Saturated Fat: 7g Unsaturated Fat: 5g Cholesterol: 65mg Sodium: 855mg Carbohydrates: 7.7g Fiber: 2g Sugar: 4g Protein: 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.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb Ham and Cauliflower Casserole Au Gratin as shown would be suitable for low-carb, Keto, or low-glycemic 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 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 to see all the good recipes I’m sharing there.

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    160 Comments on “Low-Carb Ham and Cauliflower Casserole au Gratin (Video)”

  1. Really good. Hubby kept saying ‘this is really good’ and even went back for seconds. Thanks for the good recipe. (No macros/nutritional info needed, lol ) 😉

  2. I’ve just come across this recipe and want to thank you, I’m excited to make this as part of meal prep tomorrow! I also want to say that I’m sorry for the constant comments you get asking for nutritional information… I see this on every blog, and I wish that people realized that different brands can vary widely in nutritional values. I never use the values given on recipe posts and figure it out based on the individual ingredients I use. This is something we all should be accountable for, and realize that the macros can vary drastically with different brands. Thanks again for all the hard work you do to offer us these free recipes… it’s much appreciated!!

  3. Can you tell me the marcos for the recipe? How many Carbs, Fat, Protein? Thanks!

    • I wish there was an easy way for me to make that happen. This post talks about my efforts after I switched my blog from Blogger to WordPress and had to edit 2,000+ recipes. I am planning to add nutritional information, but not until the editing project is done.

      If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.

  4. This was so good, and so easy to use with a giant bag of frozen cauliflower and leftover ham from this week. Perfect for a busy night when we’re going in different directions–I made it and left and people could eat it when it was ready and I had it reheated when I got home. Thank you!!!

  5. What kind of side dish do you suggest with this for dinner?

  6. We love this so much!!! It is going to be hot today to turn the oven on. Do you think this would work in the Crock-Pot? I was thinking the 4-Hour setting would be fine for my schedule.

    • I was at the doctor and just saw this, so maybe you already started it. But yes, I do think that might work. The slow cooker generally releases more water in foods, that’s the only thing I wonder about. Let me know how it works if you do end up trying it!

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  8. I can’t find the nutritional value of this recipe e.g. Fat, protein and net carb. Thanks.

    • I am currently not able to add nutritional information to the site. More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate.

      If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.

      BTW, I did just check the info in Yummly and it looks like it’s pretty close for this recipe.

  9. Could you use cauliflower rice for this?

    • I can’t say for sure how it will work because I haven’t made it that way. I think it might be good but it will definitely be a different result than using bigger pieces of cauliflower. I worry about it getting mushy with cauliflower rice, but as I said I can’t say for sure how it will work. If you try it, I’d love to hear what you think.

  10. Thank you for answering my question. I’ll look at the other recipe you suggested.

    • Kaylee, I am starting a low carb diet, not keto, i just want to eat better. I am looking forward to trying your recipes. Do you have a cook book published anywhere?.
      Thank you for all your hard work.

      • Hi Jackie Ann. I’m a retired teacher who now works 6-8 hours a day on my two websites, so I have no desire to write a cookbook! I do get offers, but turn them all down so I can have some fun in my retirement years!

  11. Can I sub in zucchini instead of cauliflower?

    • The cooking time for zucchini is much shorter than cauliflower, so definitely you couldn’t just sub in zucchini for the cauliflower in this recipe and get a good result. You may be able to make something similar with zucchini, ham, and cheese, but I do find that zucchini can be watery in casseroles if it’s cooked for a very long time. I haven’t ever tried anything similar to this with zucchini, so I’m not able to tell you exactly how to adapt it, sorry.

      You might like this popular zucchini recipe on the blog and possibly this might work with some diced ham added. Let me know if you try an experiment that works!

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  14. Do you have the nutritional values, including the amount of servings in this dish? It sounds delicious!

    • It says 6 servings in the recipe, but you could probably make it 8 servings if you prefer.

      I am currently not able to add nutritional information to the site. More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that (with three assistants) for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate.

      If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.

  15. It is delicious!! Thanks for this recipe!

  16. I just want to let you know that this is one of my favorite recipes!! My humans I are enjoying it again tonight.
    Thank You, Ruth Pacelli