Cut cauliflower into florets (about 3 cups). Cook in boiling salted water to cover 10 to 12 minutes or until tender; drain and set aside.
Melt 4 tablespoons butter in a medium saucepan over medium-high heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until mixture begins to thicken. Add cheese and sour cream, stirring until cheese melts. (Do not boil.)
Stir cauliflower, ham, and mushrooms into cheese sauce; pour into a 2-quart baking dish. Sprinkle breadcrumbs evenly over casserole. Cut 1 tablespoon butter into pieces, and sprinkle evenly over breadcrumbs.
Bake casserole, uncovered, at 350° for 45 minutes.
I made this with leftover, smoked ham from Easter. I changed it a little, but mostly followed the recipe. I doubled it, using 2 heads of cauliflower. I didn't have sour cream on hand, so I used plain yogurt instead. I also didn't have mushrooms on hand, so I put in a can of cream of mushroom soup and cut the amount of yogurt in half. I decided on making this recipe, because it had such great reviews. Some of the other ham and cauliflower casserole recipes I read had comments about them being too watery. This was perfect, and everyone loved it! As another reviewer had mentioned, it makes great leftovers!
I used fat-free sour cream and skipped the bread crumb topping to cut calories. Also subbed broccoli for the ham to make a vegetarian side dish. Super rich and creamy! Served with Lemon-Garlic Shrimp Skewers, Herbed Basmati Rice and grilled asparagus.
Creamy, comforting, and delicious. I used cubed ham from my freezer (leftover from our last big ham dinner), fresh portobellos, and fresh cauliflower. I sauteed the sliced mushrooms in the butter before adding the flour. I also used soy milk and soy cheddar, with great results. Served with tomato biscuits and pickled beets for a very enjoyable fall supper.
Just made this recipe from left over ham from the holidays and it was great and so easy to make! I didn't have enough fresh cauliflower so I also added some left over fresh broccoli. Just a note, I used 2% cheddar cheese, skim milk and low fat sour cream and it had a wonderful flavor. I can only imagine what the full fat version tasted like.
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