2headscauliflowerstems removed and florets separated
1cupsunsalted butter(2 sticks)
3cupssharp cheddar cheeseshredded
2cupsheavycream
1tspsalt
Sliced green onions for garnish
Instructions
Preheat the oven to 350 degrees. Prepare a 9 x 13 casserole dish with nonstick cooking spray.
Fill a large stockpot with water to three-quarters full. Add 1 teaspoon salt. Bring the water to a boil over high heat.
Add the cauliflower florets to the pot, and cook florets for about 10 minutes or until fork tender. Drain the cauliflower well and place in the casserole dish.
Sprinkle the ham over the cauliflower and tuck into the cauliflower florets.
Meanwhile, in a large skillet, melt the butter over medium-low heat. When the butter is melted, add the heavy cream and bring to a boil, stirring often. Allow to simmer for 10 minutes.
Stir in 2 ½ cups of the shredded cheese into the skillet and stir until melted. Allow the sauce to simmer, stirring often, for an additional 3 to 4 minutes or until the sauce coats the back of a spoon and begins clinging to the sides of the skillet.
Pour the sauce over the cauliflower and ham. Top with the remaining shredded cheese.
Bake for 45 minutes or until the cheese has melted and the cauliflower begins to brown. Garnish with the sliced green onions.