Ham and Faux-tato Casserole

No Picture!  It disappeared too fast!

I bought a couple huge hams at a ridiculous sale price knowing that I could trim out the bones and break them down for several meals.  After I packaged the slices and the remaining sizable chunks for freezing, I had a lot of good meat in "scrap" sizes.  I remembered my grandmother used to make a Ham and Potato Casserole when I was young, so I decided I'd resurrect it as a Low Carb dinner treat - meaning...  no potatoes - but I've been doing this long enough to know that cauliflower is the PERFECT potato substitute for most recipes.

Cheesy, gooey, satisfying - this is a splendid recipe for that left-over Christmas Ham!  

Serves 4

Ingredients

2-3 cups shredded cheddar cheese
1 pound cauliflower
1/2 medium onion, chopped 

4 ounces cream cheese (softened)
1/4 cup sour cream (or Greek yogurt)
1/4 cup heavy cream

1 large egg, beaten
1 cup diced ham
salt & pepper

Instructions

Preheat oven to 350º F

Saute or microwave onion until tender.
Cook the cauliflower and drain it well.
Rough chop the cauliflower to match the ham dices
Grease an 8X8 casserole dish.

Mix 1 cup of the cheddar cheese with the remaining ingredients in the dish until well combined
Cover with remaining cheese.
Bake for 35-45 minutes until bubbly and browned.

Allow to sit for 5 to 10 minutes before serving

Cook's Notes:

• I recommend a nice sharp cheddar, but use what you have on hand.
• I prefer frozen cauliflower.  Just vent the one pound  bag and microwave on high for 6 minutes, flipping the bag half way through
• Be sure to grease your casserole dish - unless, of course, you PREFER to spend the evening scraping cheese from it!
• Want a crunchy top crust? Sprinkle liberally with grated Parmesan cheese before baking (the stuff in the green can works!)
• If you've got a few strips of left-over bacon (yeah, right!) you can chop it into the mix as well.