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Cheesy Cauliflower & Ham Casserole - Comfort Food Made Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large head cauliflower (about 2 pounds), cut into florets
  • 2 cups cooked ham, diced (leftover or store-bought)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour (or gluten-free blend)
  • 1 3/4 cups milk (whole or 2%)
  • 1/2 cup chicken broth (or more milk)
  • 2 cups shredded cheese, divided (cheddar, Gruyère, or a blend)
  • 1/4 cup grated Parmesan (for extra savoriness)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder (or 1 small garlic clove, minced)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional, for warmth)
  • Salt and black pepper, to taste
  • 1/2 cup breadcrumbs (panko or regular; optional for topping)
  • 1 tablespoon olive oil or melted butter (if using breadcrumbs)
  • Chopped parsley or chives, for garnish (optional)

Method
 

  1. Prep the oven and pan: Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish or similar casserole pan.
  2. Par-cook the cauliflower: Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 3–4 minutes until just tender but still firm. Drain well and pat dry with a clean towel. Excess water can thin your sauce.
  3. Make the cheese sauce base: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute to remove the raw taste, stirring constantly.
  4. Add liquids: Slowly whisk in milk and chicken broth. Keep whisking until smooth. Simmer 3–5 minutes, stirring, until the sauce thickens slightly and coats the back of a spoon.
  5. Season and add cheese: Stir in Dijon, garlic powder, onion powder, smoked paprika, a pinch of salt, and black pepper. Remove from heat and stir in 1 1/2 cups shredded cheese and all the Parmesan until melted and smooth. Taste and adjust seasoning.
  6. Combine in the dish: Add the cauliflower and diced ham to the baking dish. Pour the cheese sauce over and gently toss to coat everything evenly.
  7. Top it off: Sprinkle the remaining 1/2 cup shredded cheese on top. If using, mix breadcrumbs with olive oil or melted butter and scatter evenly over the cheese.
  8. Bake: Bake 20–25 minutes until bubbling around the edges and the top is golden. If the top isn’t browning, broil for 1–2 minutes, watching closely.
  9. Rest and garnish: Let the casserole rest 5–10 minutes to set. Sprinkle with chopped parsley or chives before serving.