This creamy and Healthy Broccoli Casserole with ham is made with a healthier cauliflower white sauce. No cream or cans of cream soup. A perfect healthy veggie-loaded dish to repurpose leftover ham.
Cut the onion into thin slices. Slice the garlic cloves. Melt the butter in a skillet on low heat, add onion slices and garlic and sauté on low until the onions are golden and caramelized (about 20 minutes).
Bring a large pot of salted water to a boil. Cut half of the cauliflower (1 pound) into florets and cook in broth until tender (5-7 minutes). Use the stem parts of the cauliflower heads for the sauce and leave most of the florets whole for the casserole.
To make the creamy white sauce, place tender cauliflower into a blender or food processor together with the caramelized onions, garlic, 1/2 cup of broth, milk and salt. Puree until smooth and set sauce aside.
Preheat the oven to 400 degrees F. Divide the remaining 1 pound cauliflower and broccoli into florets. Bring the large pot of salted water to a boil again and cook the cauliflower florets for 5 minutes. Add the broccoli florets and cook another 3 minutes. Drain, then place cauliflower and broccoli in a large casserole dish (at least 9x13-inches) together with the diced ham.
Pour the creamy cauliflower sauce over top and sprinkle with shredded cheese. Add the crushed Crunchmaster Multi-Grain Crackers over the cheese.
Bake for 20-30 minutes until bubbly with a golden colour.
There are a LOT of veggies in this casserole and they will probably weep some moisture to the bottom of the pan. If that's too much liquid for you, you can drain it carefully.