Step 1

Preheat oven to 350 degrees.

Step 2

Spray a 9x13 pan with nonstick cooking spray.

Step 3

Fill a large stockpot with water to three-quarters full. Add 1 tsp salt.

Step 4

Bring the water to a boil over high heat. Add the cauliflower florets and cook florets for about 10 minutes or until fork tender.

Step 5

Drain the cauliflower well and place in the casserole dish.

Step 6

Sprinkle the ham over the cauliflower.

Step 7

Meanwhile, in a large skillet, melt the butter over medium-low heat.

Step 8

When the butter is melted, add the heavy cream and bring to a boil, stirring often.

Step 9

Allow to simmer for 10 minutes.

Step 10

Stir in 2 ½ cup of the shredded cheese and stir until melted.

Step 11

Allow the sauce to simmer, stirring often, for an additional 3 to 4 minutes or until the sauce coats the back of a spoon and begins clinging to the sides of the skillet.

Step 12

Pour the sauce over the cauliflower and ham. Top with remaining cheese.

Step 13

Bake for 45 minutes or until the cheese has melted and the cauliflower begins to brown.