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If you like your hearty meals, you’ll love this keto cauliflower and ham casserole with only 6.7g net carbs!
Cauliflower baked with cheese with a delicious low carb béchamel sauce & flavorful ham – a combination that tastes sounds good and tastes even better!
In addition, this dish is also easy & quick to prepare!
OTHER SAVORY RECIPES:
Keto Apple Cider Vinegar Salad Dressing Keto Cucumber & Tomato Salad With Garlic Salad Dressing Sugar Free Creamy Keto Coleslaw Recipe Keto Sausage Stuffed Mushrooms Keto Shakshuka Keto Hot and Sour Soup
KETO HAM AND CAULIFLOWER CASSEROLE INGREDIENTS:
This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.
(You can find the exact amounts needed on the recipe card embedded below this section).
Store-bought shredded cheese often has added potato starch to prevent clumping, which increases its’ carb count. That’s why I recommend buying a cheese block and grating it yourself.
HOW TO MAKE THE KETO HAM AND CAULIFLOWER CASSEROLE:
Remove the leaves and the stalk from the cauliflower.
Remove the florets from the stem and cut them into bite-sized pieces.
Take a large pan and cover the bottom (about 0.5" high) with water.
Dissolve some salt in the water and bring the water to a boil.
Once the water boils, add the cauliflower florets to the pan and steam them with the lid closed on medium heat for about 7-8 minutes.
Test with a fork or pointed knife if your florets are cooked.
While the cauliflower is steaming, place the ingredients for the sauce in a small saucepan and let them simmer at medium heat for about 6-7 minutes until the cream cheese has melted and everything is well combined.
Season the sauce and set it aside while you drain the cauliflower and place it in a casserole dish.
Preheat your oven to 350°F/180°C.
Cut the ham into small bite-sized pieces and add to the cauliflower to the casserole dish.
Pour the sauce into the casserole dish as well and mix everything thoroughly until the sauce is evenly distributed.
Finally, spread the cheese over your cauliflower and ham casserole.
Bake the casserole for about 20 minutes in your preheated oven and serve fresh out of the oven.
Cover your casserole dish with plastic wrap or fill the rest of the casserole into an airtight container and store in the fridge for up to 3 days.
Servings 4
- Amount Per Serving
- Calories 451
- % Daily Value *
- Total Fat 36.5g57%
- Total Carbohydrate 6.7g3%
- Protein 22.9g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Remove the leaves and the stalk from the cauliflower.
Remove the florets from the stem and cut them into bite-sized pieces.
Take a large pan and cover the bottom (about 0.5" high) with water.
Dissolve some salt in the water and bring the water to a boil.
Once the water boils, add the cauliflower florets to the pan and steam them with the lid closed on medium heat for about 7-8 minutes.
Test with a fork or pointed knife if your florets are cooked.
While the cauliflower is steaming, place the ingredients for the sauce in a small saucepan and let them simmer at medium heat for about 6-7 minutes until the cream cheese has melted and everything is well combined.
Season the sauce and set it aside while you drain the cauliflower and place it in a casserole dish.
Preheat your oven to 350°F/180°C.
Cut the ham into small bite-sized pieces and add to the cauliflower to the casserole dish.
Pour the sauce into the casserole dish as well and mix everything thoroughly until the sauce is evenly distributed.
Finally, spread the cheese over your cauliflower and ham casserole.
Bake the casserole for about 20 minutes in your preheated oven and serve fresh out of the oven.
Cover your casserole dish with plastic wrap or fill the rest of the casserole into an airtight container and store in the fridge for up to 3 days.
MORE SAVORY RECIPES:
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