Keto Recipes

Ham & Cauliflower Casserole Au Gratin


Australian low-carb broccoli and cauliflower Australian gratin is definitely a relaxing choice for low-carb dining, and is one of my favorite dishes for cooking! Use tagine recipes to find more similar recipes.

When I wanted to eat comfortable, low-carb food, I made low-carb and broccoli pork on January 1st a few years ago. I put pork and broccoli in the fridge, and the idea of ​​broccoli roasting with low carbon reminds me of this dish with lots of broccoli, ham, cheese, cheese, Greek milk, parmesan cheese, lumps and cheese. I want to enjoy a delicious low-carb dinner on a cold winter’s night!

Of course, when I updated the recipe to more than 20 delicious low-carbon and Keto recipes, I had to include this. I don’t like what I like in low-carb casseroles, but one of the biggest reasons I love making them is the way they guarantee leftovers. Most low-carb casseroles also freeze well, including. (Did you know that there is an index page and a recipe for things to freeze? When I don’t want to cook, I like to eat dinner from the freezer!) This bacon and low carbon pork is very popular; I hope you like it, maybe try it too!

How to make low carbon pork, mustard and broccoli sauce:
You need at least 6 cups of broccoli, cut into small pieces.
Cook cauliflower in boiling salted water until softened. Do not cook.
Drain well cooked cauliflower (at least 5 minutes).
When the cauliflower ripens, cut two cups of pork.
Dilute the cheese in the microwave for about one minute, then add the Greek yogurt (or sour cream), parmesan cheese and onion slices.
Mix the cauliflower a little (cooked in the bowl), then stir the sauce mixture to mix it well with the cauliflower, then mix the mixture gently in the pork.
Add fresh black pepper to taste.
Sprinkle the baking tray with a non-stick frying pan or olive oil, place the mixture over the pan and sprinkle with cheese.
Bake for 30-35 minutes, or until the cheese melts completely and starts to brown, the mixture is always hot and starts to foam a little.
Allow the stand for 10 minutes to soak up any liquid from the pan and enjoy it while it warms up! This will stay in the refrigerator for a few days and then heat up.

Make it a low-carb meal:
Served low-carb pork casserole with broccoli sauce with chopped pepperconi salad, greek-american salad or caesar salad with turnip, roman lettuce and parmesan cheese, which is edible low-carb.

Delicious low-carb foods with broccoli:
Roasted cauliflower with red pepper, green olives and pine nuts ~ Calin’s Kitchen
Indian Rice Spiced Cauliflower ~ Charentan Food
Low-fat cauliflower soup with bacon and green Chilean cheese (instant bowl or pasta stove) ~ Karen’s Kitchen
Roast cauliflower with garlic and paprika ~ Barefeet in the kitchen
Fried broccoli with bacon and mushrooms ~ Karen’s cuisine
Cauliflower tortilla ~ recipe girl

Food preparation for the weekend:
This recipe has been added to a new category called “Preparing for the weekend food” to help you find recipes that you can prepare or cook on the weekend and eat during the week!



Ham & Cauliflower Casserole Au Gratin

  • Author: Kalyn
  • Prep Time: 25 m
  • Cook Time: 35 m
  • Total Time: 1 hours
  • Yield: 6 1x


Australian low-carb broccoli and cauliflower Australian gratin is definitely a relaxing choice for low-carb dining, and is one of my favorite dishes for cooking! Use tagine recipes to find more similar recipes.



  • 1/4 cup thinly sliced green onions
  • 6 cups raw cauliflower flowerets, cut fairly small
  • 3/4 cup Greek yogurt (see notes)
  • 3/4 cup grated cheddar cheese (see notes)
  • fresh ground black pepper to taste
  • 2 T finely-grated Parmesan cheese
  • 1/2 tsp. salt (for water to cook cauliflower)
  • 2 cups diced ham

4 oz. cream cheese, softened


  1. Preheat oven to 350F/180C.
  2. Fill a medium-sized pot half full with water, add 1/2 tsp. salt, and start to bring to a boil.
  3. Cut up the cauliflower into small flowerets, discarding the leaves and core.
  4. Put cauliflower pieces into the water and cook at a low boil until the cauliflower is starting to get barely sort. Check it often and don’t overcook; the cauliflower will soften more in the oven.
  5. While cauliflower is cooking, cut the ham into very small cubes and slice green onions.
  6. Put cream cheese into a glass dish or measuring cup and soften it in the microwave for a few minutes. (Or you can soften it on top of the pre-heating oven if you don’t have a microwave.) When cream cheese is soft stir in the Greek yogurt (or sour cream), Parmesan, and sliced green onions.
  7. When cauliflower is cooked enough to start to soften, pour into a colander placed in the sink and let it drain well (at least 5 minutes; don’t rush this step)
  8. Put the drained cauliflower back into the pot you cooked it in and mash with a potato masher until it’s barely mashed with quite a few chunks left.
  9. Stir in the sauce mixture and combine well with the cauliflower; then gently mix in the diced ham.
  10. Season to taste with fresh-ground black pepper. (I didn’t use salt because the ham and the Parmesan are both salty.)
  11. Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a glass casserole dish that was about 8″ x 10″.) Pour cauliflower mixture into the dish, spread out evenly, and sprinkle with the cheese.
  12. Bake 30-35 minutes, or until the cheese is melted and lightly browned and all the mixture is hot throughout and starting to bubble. Let sit 10 minutes for any liquid to be absorbed, then serve hot.
  13. I am assuming that this freezes well, but I still haven’t tried freezing it because I never have any leftovers.



You can also use sour cream if you’re not a Greek yogurt fan; yogurt has just slightly less carbs. Definitely use more cheese if you’d like!


  • Serving Size: 1
  • Calories: 238 kcal
  • Sugar: 4 gr
  • Sodium: 855 mg
  • Fat: 14 gr
  • Saturated Fat: 7 gr
  • Unsaturated Fat: 5 gr
  • Carbohydrates: 7.7 gr
  • Fiber: 2 gr
  • Protein: 20 gr
  • Cholesterol: 65 mg

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