Step 1

Place the rack in the center position and preheat the oven to 375°F

Step 2

Bring a large pot of water to a boil and season with salt. Spray the casserole dish with cooking oil.

Step 3

Cook the cauliflower in the boiling water for about 5 minutes until crisp yet tender. Drain well, pat between layers of paper towels to dry and transfer to the baking dish.

Step 4

Bring the cream to a simmer in a small saucepan and whisk in the cream cheese, mustard, salt, pepper and garlic until smooth.

Step 5

Stir in 1 1⁄2 cups of the cheese and whisk for just a minute until the cheese melts. Remove from the heat and pour into the casserole dish, covering the cauliflower.

Step 6

Sprinkle the cubed ham over all, top with the remaining 1⁄2 cup cheese and bake for about 15 minutes until browned and bubbly hot. Let cool for about 5 minutes and serve.

Step 7

George’s Tips:

Step 8

Although I suggest using the leftovers from a ham dinner to make this casserole, packages of fully cooked, cubed ham are available in the meat department of grocery stores sold above the baked hams.

Step 9

Calories 210 /Fat 16g /Protein 6g / Fiber 3g /Net Carbs 4