Gluten Free Cauliflower Cheese and Ham Bake

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This Gluten Free Cauliflower, Cheese and Ham Bake is a creamy, hearty, and healthy main dish or side.  Prepare the entire recipe ahead to save time and simply toss in the oven when you want to serve it for dinner.

This Gluten Free Cauliflower Cheese and Ham Bake is a creamy, hearty, scrumptious dish.  It layers in nutty and salty Gruyere Cheese, with a creamy Vegetable broth based sauce with garlic and parsley.  Then the ham and cauliflower are folded into all of this goodness and it’s baked in the oven until it all becomes one knock-your-socks-off dish!  You save time by not having to make a separate cheese sauce, everything comes together in one dish!

We have all heard of Cordon Bleu, right?  Most likely Chicken Cordon Bleu is the most familiar recipe.  So, this recipe is inspired by those flavors but in a healthier recipe that’s also gluten free.  The cauliflower takes on the role of both the ‘meat’ and the starch, so no other rice or pasta is even needed.  

CAULIFLOWER IS HEALTHY AND VERSATILE

Cauliflower is not only versatile, it’s a great substitute for meat in so many recipes and it’s full of health benefits!  While studying for my Certification in Nutrition at Cornell, I learned how important it is to get enough fiber in your diet and how many of us are not getting enough.  But we often associate fiber with carbohydrates or even gluten.  Cauliflower is both low in carbs, it’s high in Fiber!  Cauliflower is a Cruciferous Veggie, just like Broccoli and Kale, which we all know are extremely good for us.  Just like broccoli and kale, cauliflower also contains so many vitamins and minerals, as well as important Antioxidants.

If you want to try more cauliflower recipes, here are a few favorites on the blow. 

First, for cauliflower cream sauces.  Have you tried this delicious trend yet?  The cauliflower is pureed into a creamy sauce that really takes on any flavors that you add to it!  These Meatballs in Cauliflower Dill Cream Sauce is a delicious example of this!  Or try this healthy Green Cauliflower Cream Fettuccine. 

For Cauliflower that acts as the ‘meat’ in a recipe, try my Korean Rice Bowl with Lentils & Cauliflower or how about Quinoa, Cauliflower, and Black Bean Burritos where you will not believe how amazing the flavor is!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

TIME SAVING PREP-AHEAD STEPS

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

This is one of those casseroles that you can make in 2 stages or make entirely ahead and reheat.  If you want this as a side dish, you could cut the recipe in half.  

It starts with an entire head of cauliflower.  Cut the head of cauliflower in half and then quarters. Cut out the core and discard. Then cut off into bite-size florets.

Next, you can prep ahead all of the other ingredients…mince the garlic, shred the gruyere, chop the parsley, dice the ham.  For the ham, I used leftover ham from Easter, but you can ask your deli for some thick slices of ham and use that to dice up into bite-size pieces. 

At this point, you can store the prepared ingredients in the fridge or continue on to put everything together and bake.

COOK YOUR GLUTEN FREE CAULIFLOWER CHEESE BAKE

You will need a 9×13 Casserole Dish or similar size for the full recipe.

In the casserole dish, start by mixing the cold milk with the cornstarch until dissolved. Then add in the broth, then cheese, dijon mustard, parsley, and ham. Add the cauliflower florets and mix to combine.

Bake in a 350 F degree oven for 50 minutes covered. Then remove the cover, stir, and bake for another 10 minutes uncovered. 

While the cauliflower casserole is baking, make the topping.  I make my own gluten free breadcrumbs by using a slice of gluten free bread and blending it in a food processor. 

Mix it with the cheese, parsley, and a dash of salt and pepper.  Remove the bake from the oven and sprinkle the topping all over top.  Put it back in the oven to bake for the final 10 minutes until the topping is crispy and golden.

 

 

ENJOY!  😍 Carrie

TIME SAVING TIPS

This is already a super simple recipe, but here are a couple more tips for saving precious time!

• Tip #1 – Make this casserole on Sunday and then just reheat it on a busy weeknight!
• Tip #2 – Make the topping on the stove while the casserole cooks and then just sprinkle over top when you serve. To do this, preheat a pan over medium heat. Add a teaspoon of olive oil and then the breadcrumbs, parsley, salt, and pepper. Toss the breadcrumbs in the pan continuously so they do not burn for 2-4 minutes until golden brown. Remove from the heat, and in a separate bowl, mix in the gruyere cheese. Sprinkle on the casserole when you are ready to serve. This saves you the last 10 minutes of cooking time in Cooking Step 5.

RECIPE FAQS

Can I make this recipe a Vegan Cauliflower Cheese Recipe?

To make this recipe vegan, you would need to swap out the milk, cheese, and ham. For the milk, you can substitute in coconut milk and that would be delicious. For the cheese, you can leave it out and double the coconut milk, vegetable broth, and cornstarch amounts so that you have more of a sauce. Finally, you will need to eliminate or replace the gluten free breadcrumbs with vegan bread crumbs.

What other cheese can I use in place of Gruyere?

If you don’t have Gruyere or don’t like it, then you can replace it with cheddar cheese, (I would go for a sharp or mature cheddar for more flavor punch). Monterey Jack or Mozzarella are good too.

Can I freeze this recipe?

You can, but I caution that the cauliflower may get a bit mushy.  To reduce the chances of this, it’s best to thaw the casserole in the refrigerator 24 hours in advance.  Then once it’s thawed, reheat in a 375 F oven for 20 minutes covered, then 15 minutes uncovered.