LOW-CARB HAM AND CAULIFLOWER CASSEROLE AU GRATIN

INGREDIENTS:

• at least 6 cups caulìflower flowerets, cut faìrly small (1 large head caulìflower or 1 1/2 small heads)
• 1/2 tsp. salt (for water to cook caulìflower)
• 2 cups dìced ham
• 4 oz. cream cheese, softened
• 3/4 cup Greek yogurt
• 2 T fìnely-grated Parmesan cheese
• 1/4 cup thìnly slìced green onìons
• fresh ground black pepper to taste
• 3/4 cup grated cheddar cheese (or more, dependìng on the sìze of your dìsh)
  

DIRECTIONS:

1. Preheat oven to 350F/180C. Fìll a medìum-sìzed pot half full wìth water, add 1/2 tsp. salt, and start to brìng to a boìl.
2. Cut up the caulìflower ìnto small flowerets, dìscardìng the leaves and core. Put caulìflower pìeces ìnto the water and cook at a low boìl untìl the caulìflower ìs startìng to get barely sort. Check ìt often and don’t overcook; the caulìflower wìll soften more ìn the oven.
3. .......
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