Ingredients: |
Ingredients: 6 cups cauliflower flowerets, cut fairly small (1 large head cauliflower or 1 1/2 small heads)
½ tsp. salt
2 cups diced lean ham
4 oz. reduced-fat cream cheese, softened
¾ cup fat-free Greek yogurt (Fage fat-free Greek yogurt or sour cream if preferred)
2 T finely-grated Parmesan cheese
¼ cup thinly sliced green onions
fresh ground black pepper to taste (I omit it)
¾ cup grated cheddar cheese
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Directions: |
Directions:Preheat oven to 350F. 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 floweret. Put cauliflower pieces into the water and cook at a low boil until the cauliflower is starting to get barely soft. 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. 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.) 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, if desired.
Spray an 8x8 glass dish. Pour cauliflower mixture into the dish, spread out evenly, and sprinkle with the cheese. It doesn't have to have cheese on top. It's still yummy without it.
Bake 30-35 minutes, or until the cheese is melted and lightly browned and the mixture is hot throughout and starting to bubble. Let sit 10 minutes for any liquid to be absorbed, then serve hot. |
This recipe for Ham & Cauliflower Au Gratin is from