Ingredients

½ teaspoon salt
1 large head cauliflower, cut into small florets or 16 oz. package of frozen cauliflower
Olive oil cooking spray
3/4 cup heavy cream or half & half (regular, not fat-free)*
4 oz. reduced-fat Neufchâtel cream cheese
1 ½ teaspoons Dijon mustard
2 cups reduced-fat shredded cheddar cheese (set aside ½ cup for topping casserole)
¼ teaspoon black pepper
1/8 teaspoon garlic powder
6 oz. baked cubed ham (replace with turkey polish kelbasa
8 by 11-inch baking dish
* We know heavy cream and half & half are not MWLW approved, however due to the small volume relative to the large recipe yield, we are allowing it solely for flavor and consistency enhancement.

Directions

Count

4 cups vegetable (may vary depending on size of cauliflower), 4 servings SL (cream cheese), 6 oz. SL (cheddar cheese), 6 oz. L (ham)

Total: 4 veggie, 10 SL, 6 L

Directions

Preheat oven to 375. Bring a large pot of water to a boil. Season the water with salt. Spray the baking dish with olive oil spray. Cook cauliflower in boiling water until crisp, yet tender, about 5 minutes. Drain well and pat between several layers of paper towel to dry. Transfer the cauliflower to the baking dish and set aside.

In a small saucepan whisk together cream (or half & half), cream cheese and mustard until smooth. Stir in 1 ½ cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining ½ cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

Tips

You can find packages of fully cooked, cubed ham in the meat dept. of most grocery stores.

Mock-a-foni & Cheese

Ingredients

Directions