"This is an old favorite ... Casseroles aren't only true comfort foods, but a great way to use leftovers and get the most for your dinner dollar. This filling casserole turns a side dish into the main course!"
Ingredients:
Vegetable oil spray
Kosher salt for water
1 large head cauliflower, cut into small florets and pieces
3/4 cup heavy cream (may use unsweetened soy milk)
4 oz. cream cheese, cut into small pieces (may use lowfat)
1 1/2 tsp. Dijon mustard
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/8 tsp. garlic powder
1 1/2 cups shredded cheddar cheese, plus 1/2 cup more for topping the casserole
6 oz. baked ham, cubed
Directions: Place the rack in the center position and preheat the oven to 375°F. Bring a large pot of water to a boil and season with salt. Spray the casserole dish with vegetable oil. Cook the cauliflower in the boiling water for about 5 minutes until crisp, yet tender. Drain well, pat between layers of paper towels to dry, and transfer to the baking dish. Bring the cream to a simmer in a small saucepan and whisk in the cream cheese, mustard, salt, pepper, and garlic until smooth. Stir in 1 1/2 cups of the cheese and whisk for just a minute until the cheese melts. Remove from the heat and pour into the casserole dish, covering the cauliflower. Sprinkle the cubed ham over the mixture, top with the remaining 1/2 cup cheese and bake for about 15 minutes until browned and bubbly hot. Let cool for about 5 minutes and serve
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