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Cauliflower Ham Casserole Recipe
Cauliflower Ham Casserole Recipe photo by Taste of Home

Cauliflower Ham Casserole Recipe

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4.5 13
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Cauliflower replaces the potatoes in this comforting casserole, which I’ve been making for 30 years. Whenever we have leftover ham, my husband asks me to make this dish. —Sue Herlund, White Bear Lake, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 6 servings


  • 4 cups chopped fresh cauliflower
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 2 cups 2% milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup sour cream
  • 2 cups cubed fully cooked ham
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 cup soft bread crumbs
  • 1 tablespoon butter, melted

Nutritional Facts

1 serving (1 each) equals 383 calories, 25 g fat (15 g saturated fat), 95 mg cholesterol, 1,007 mg sodium, 20 g carbohydrate, 3 g fiber, 19 g protein.


  1. Place cauliflower in a large saucepan; cover with 1 in. water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until tender.
  2. Meanwhile, in another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cheese and sour cream until melted.
  3. Drain cauliflower. In a large bowl, combine the cauliflower, ham and mushrooms. Add cheese sauce and toss to coat. Transfer to a greased 2-qt. baking dish.
  4. Combine topping ingredients; sprinkle over casserole. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 6 servings.
Originally published as Cauliflower Ham Casserole in Taste of Home December/January 2006, p31

Nutritional Facts

1 serving (1 each) equals 383 calories, 25 g fat (15 g saturated fat), 95 mg cholesterol, 1,007 mg sodium, 20 g carbohydrate, 3 g fiber, 19 g protein.

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Reviewed Jun. 10, 2014

"This is a good recipe if you're trying to cut back on your carbs since most ham casserole recipes contain potatoes. I sauteed finely chopped onions and red pepper in the butter for extra flavor and left out the canned mushrooms. This does NOT reheat well since the leftovers become watery."

Reviewed Feb. 23, 2014

"Excellent recipe! The only change I made was to leave out the mushrooms. I noticed it was somewhat watery, but since no one else mentioned this problem, I must have either not drained the cauliflower enough or didn't let it rest before eating. I served this with a Greek salad and asiago cheese dinner rolls."

Reviewed Mar. 10, 2013

"This would be a lovely dish to serve for Easter. Have made it a couple times, and will continue, but seemingly forgot about it."

Reviewed Jan. 2, 2013

"Definately a keeper. I added a 1/2 tsp Bavarian seasoning (by Penzeys with crushed brown mustard, rosemary, garlic, thyme, bay leaves & sage) to heighten the flavor. We loved it."

Reviewed Jun. 18, 2012

"I get requests for this recipe all the time. Even a friend of mine who swears she hates cauliflower goes back for seconds. I use fresh mushrooms and saute it in a little olive oil and butter instead of canned for better flavor. I add salt and pepper as it is not even listed in the ingredients. The salt content comes from the ham mostly so I'm surprised to read the reviews of others. My mom is on a salt restricted diet and even she gobbles this casserole up. This is a favorite of my house and I will continue making it for years to come!"

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