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.
LOVE this stuff. I saute the fresh mushrooms rather than using canned. Wonderful. It is a hit with everyone.
Loved this recipe. I used an entire head of cauliflower, and as many low-fat ingredients as possible. We also utilized some leftover Easter ham. It was delicious and makes great leftovers.
Really yummy!! This is great as a side or main dish!
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.
We LOVED this recipe. Only 1 change-I didn't have ham, so I used crumbled breakfast sausage. This is a keeper!
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.