This healthy cheesy cauliflower with ham casserole comes together in a snap and is a great way to use up ham leftovers.

Sometimes when you make a ham, there are enough leftovers to make a whole new meal the next day. Yesterday, I made a delicious ham for dinner, and I had two pounds of ham leftover!

What can you do with leftover ham?

In the past, I’ve made ham tetrazzini when I’ve had leftovers. But this time I decided to make a healthy low-carb cheesy cauliflower with ham casserole.

Doesn’t that sound amazing?

And just wait until you taste it. Delicious roasted cauliflower topped with sweet chunks of ham that are tossed with cream cheese and parmesan and all smothered in Muenster cheese.

You’re going to love this three-cheese casserole.

But, first, there are two important things you should know when cooking cauliflower so we get this recipe just right.

How to make sure your cauliflower casserole doesn’t end up watery

When cauliflower is boiled or steamed and then cooked slowly in a casserole, it releases a lot of water. This can make the whole dish a watery mess.

To avoid watery casserole, we’ll flash roast our cauliflower so the excess water is cooked off. Bite-size florets will cook through and get nice and browned which intensifies their flavor.

Which oil is best for roasting vegetables?

Refined avocado oil is highly nutritious and loaded with antioxidants. Read all about its health benefits here and here. It’s very heat stable with one of the highest smoke points (that’s the point where oil starts to smoke and burn).

It’s one of the best possible oils for roasting at high temperatures. And that’s why I recommend avocado oil for this recipe.

O.K. Ready to make it? Let’s go.

Ingredients You’ll Need

cauliflower
avocado oil
cream cheese
garlic powder
parmesan cheese
fully cooked ham
muenster cheese
salt and pepper
and parsley for garnish

Step by step instructions

*Free printable recipe card is available at the end of the post.

First, wash and dry your cauliflower. Then cut cauliflower florets into bitesize pieces.

Toss cauliflower florets with 2 tablespoons of avocado oil. And season with salt and pepper.

Spread florets on a baking sheet and roast for 10 minutes. Then turn florets over (I use tongs) and roast for 5-10 more minutes.

Now don’t overcrowd the baking sheet or your cauliflower could get mushy and won’t cook evenly.

Meanwhile, soften cream cheese in your skillet over a low flame. Flavor with a 1/4 teaspoon of garlic powder, a 1/4 teaspoon of salt, and 2 tablespoons of parmesan cheese.

Then toss with your bite-size chunks of ham for about 5 more minutes.

Now, cover the bottom of the casserole dish with Muenster cheese slices. Fill with your roasted cauliflower. Then top with your ham and cheese mixture. Finally, cover with another layer of Muenster cheese slices.

Now that your casserole is assembled, finish it off under the broiler until the cheese is melted.

Pro tips and recipe notes

A quick recap of several of the tips I mentioned above:

To avoid a watery casserole, roast your cauliflower so the excess water is cooked off. Bite-size florets will cook through and get nice and browned which intensifies the flavor.
Avocado oil is one of the best possible oils for roasting at high temperatures. It’s very heat stable with one of the highest smoke points.
No leftovers? No problem. You can make this recipe with a 2-3 pound fully cooked boneless ham depending on how many people you have to serve. Just cut it up into bite-size pieces.
This recipe will be delicious swapping out the ham with chicken or turkey, as well.
I didn’t get a picture, but sprinkling some vivid red paprika on top brightens up this casserole and definitely adds more flavor to this dish.

Am I making you hungry? Here’s one more look at this scrumptious dish.

Cheesy cauliflower with ham casserole: a healthier and more fun way to enjoy ham leftovers.

I can’t wait for you to try this. And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

More delicious recipes for you

Turkey Cordon Bleu – Another great way to use up leftover ham! My light version of gluten free turkey cordon bleu is baked rather than fried. Then slice each roulade to reveal spirals of moist breaded turkey, melted cheese and ribbons of sweet thin-sliced ham.

Frittata With Ham – This healthy naturally gluten free frittata with ham comes together fast and is a great way to use up ham leftovers.

Gluten Free Cauliflower Flatbreads Serve warm from the skillet and piled with your favorite toppings.

Creamy Cauliflower Mash – You can make cauliflower mash taste just like mashed potatoes. Promise. I think you’re going to love this low-carb recipe.

Tastiest Low-Carb Keto Stuffed Cabbage – In this recipe, we swap minced cauliflower in place of breadcrumbs. So whether you’re cutting out grains because of allergies, reducing carbs because you want to lower your insulin response, trying to lose those extra pounds, or you’re just looking for a super delicious comfort food, this stuffed cabbage is just what you need!

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