This Low Carb Cheesy Ham Cauliflower Casserole is tender cauliflower and cubed ham baked in a rich, buttery cheddar cream sauce. It's cozy, filling, and one of the easiest ways I know to turn leftover ham into a whole new meal.
If you plan on serving ham this holiday season (like this Keto Brown "Sugar" Ham), you are going to want to save this recipe for later. Even a small ham feeds a lot of people, and we tire of eating the same leftovers pretty quickly in our house. Transforming them into a totally new dish is the best way to use them up, and this one disappears fast.
Each serving has about 10g net carbs and roughly 25g of protein, so it's keto-friendly and it keeps everyone full until the next meal. It works for a weeknight dinner, a holiday brunch, or a potluck, and it reheats beautifully for lunches.
Key Ingredients & Substitutions
- Cauliflower. I use two large heads, cut into even-size florets so they cook at the same rate. Pre-cut florets from the produce section are a fine shortcut, and frozen florets work too if you thaw them and squeeze out as much water as you can.
- Ham. Cubed ham steak, a whole ham, or leftover spiral ham all work. To keep the carbs down, choose a ham without added sugar or a honey glaze, and trim away any sticky glazed edges from leftovers.
- Butter and heavy cream. These make the silky base of the cheese sauce. Use full-fat heavy cream (not half-and-half), since it thickens properly and has fewer carbs.
- Sharp cheddar cheese. Any cheddar works, but sharp cheddar gives the most flavor. Shredding your own from a block with a box grater makes the smoothest sauce, because bagged shreds are coated with anti-caking starch.
- Green onions. A sprinkle of sliced scallions on top adds color and a little fresh bite. Chives work just as well.
You'll also need a 9x13-inch casserole dish. I like a glass baking dish with a lid, so leftovers can go straight into the fridge, plus a big skillet like this 12-inch Calphalon frying pan for the sauce.
Helpful Tips
Don't overcook the cauliflower. Boil the florets just until a fork slides in, about 8 to 10 minutes. They keep cooking in the oven, and mushy cauliflower turns the casserole soft and watery.
Drain it really well. Tip the florets into a sturdy colander and let them sit for a few minutes so the steam can escape. Extra water on the cauliflower thins out the sauce, so this little pause makes a big difference.
Give the sauce time to thicken. Let the butter and cream simmer for the full 10 minutes before adding the cheese. It reduces and thickens, so the finished sauce clings to the cauliflower instead of pooling in the bottom of the dish. When it coats the back of a spoon, it's ready. (If you love this sauce, my Low Carb Cheese Sauce is great over steamed broccoli too.)
Keep the heat gentle once the cheese goes in. Stir the cheddar in over low heat, a handful at a time. High heat can make cheese sauces grainy or oily.
Let it rest before serving. Ten minutes out of the oven gives the sauce time to set up, so each scoop holds together on the plate.
Variations
- Leftover holiday ham. This is my favorite way to use up Christmas or Easter ham. Cube about 1 cup of the leftovers, trim off any sweet glaze, and use it in place of the ham steak. Smoky or peppered ham adds even more flavor.
- Add more veggies. Toss in some steamed broccoli florets or sauteed bell peppers to stretch it into an even heartier meal.
- Add crunch. Sprinkle pork rind crumbs, my Low Carb Seasoned Breadcrumbs, or sliced almonds over the top before baking.
- Add bacon. Everything tastes better with bacon! Stir in a cup or two of cooked, crumbled bacon (or browned sausage) with the ham.
- Mix up the cheese. Try white cheddar, Gouda, or pepper jack. There's no such thing as too much cheese in my book.
- Make it creamier or spicier. Stir 2 tablespoons of cream cheese into the sauce for extra richness, or add a pinch of chili powder and some diced jalapenos for a Tex-Mex twist.
Serving Ideas
This casserole is a full meal on its own, but a crisp side balances out all that creamy cheese. A simple green salad with vinaigrette, roasted asparagus, or Bacon Wrapped Green Beans are all great choices for dinner.
For brunch, serve it next to fried or scrambled eggs and a bowl of fresh berries, or set it out with other dishes from my list of The Best Low Carb Brunch Recipes. It's also a crowd-pleaser at holiday potlucks, since it travels well in a covered dish and holds its heat.
Make-Ahead & Freezing
To make ahead, assemble the casserole up to a day in advance: layer the drained cauliflower and ham, pour over the cheese sauce, top with the remaining cheddar, then cover and refrigerate. Let it sit on the counter for about 20 minutes while the oven heats, and add 5 to 10 minutes to the baking time since it's going in cold.
Leftovers keep in the fridge, covered, for up to 4 days. Reheat single portions in the microwave, or warm the whole dish, covered with foil, in a 350°F oven for about 20 minutes, until hot in the center.
To freeze, let the baked casserole cool completely, then pack it in portions in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat in the oven. The sauce may look a little separated after freezing, but a quick stir as it warms brings it back together. Cauliflower softens a bit once frozen, so for the best texture, freeze it after baking rather than before.
More Low Carb Casseroles & Ham Recipes
If you love this Cheesy Ham Cauliflower Casserole, be sure to check out these other delicious ideas:
- Low Carb Spinach Cauliflower Casserole
- Keto Broccoli Cheddar Chicken Bake
- Ham Steak with Egg
- Cheesy Keto Cauliflower Bites
📖 Recipe
Low Carb Cheesy Ham Cauliflower Casserole
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Coat a 9x13-inch baking dish with nonstick cooking spray.
- Fill a large pot about three-quarters full with water, add the salt, and bring to a boil over high heat. Add the cauliflower florets and cook for 8 to 10 minutes, until just fork tender. Drain very well in a colander and let the florets steam dry for a few minutes, then spread them in the baking dish.
- Scatter the ham over the cauliflower, tucking the cubes in between the florets.
- Meanwhile, melt the butter in a large skillet over medium-low heat. Add the heavy cream and bring it to a gentle boil, stirring often, then lower the heat and simmer for 10 minutes. Stir in 2 ½ cups of the cheddar until melted. Keep simmering, stirring often, for another 3 to 4 minutes, until the sauce coats the back of a spoon and starts to cling to the sides of the skillet.
- Pour the cheese sauce evenly over the cauliflower and ham, then sprinkle the remaining ½ cup of cheddar over the top.
- Bake, uncovered, for 40 to 45 minutes, until the casserole is bubbly and the top is golden in spots. Let it rest for 10 minutes so the sauce can thicken, then sprinkle with sliced green onions and serve.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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