Complete ingredients for 2 people:

1 cauliflower (I took frozen cauliflower approx. 500 g)
200 g cooked ham
2 tablespoons vegetable broth powder
200g cream cheese (heavy cream)
200ml cream or milk
1/2 tsp salt
1/4 tsp nutmeg
1/8 tsp pepper
80g cheese

Preparation:

Clean the cauliflower from leaves and divide into florets. In the meantime, in a large pot, bring 1-1/2 liters of water to a boil with 2 tablespoons of vegetable broth powder. (Please add the fresh cauliflower to the pot right away).
When the water boils, add in the frozen cauliflower and cook for about 7 minutes. The cauliflower should still have bite and not be too soft.

The béchamel sauce:

200g cream cheese (heavy cream).
200ml cream or milk
1/2 tsp salt
1/4 tsp nutmeg
1/8 tsp pepper

While the cauliflower is steaming, add the ingredients for the sauce to a small saucepan and heat over medium heat for about 6-7 minutes until the cream cheese has melted and everything is well combined.
Then season the sauce and set aside briefly while you drain the cauliflower and place it in a baking dish.

Preheat your oven to 180°C (top and bottom heat) (356° Fahrenheit).Cut the ham into small bite-sized pieces and add it to the cauliflower in the baking dish.
Pour the sauce into the baking dish as well and mix everything thoroughly until the sauce is evenly distributed.

Lastly, sprinkle the cheese over your cauliflower and ham casserole.

Bake the casserole for about 20 minutes in your preheated oven and serve it fresh out of the oven.

Storage; Cover your casserole dish with plastic wrap or fill the remaining casserole in an airtight container and store in the refrigerator for up to 3 days.

Nutritional values per serving

Carbs: 6.7g
Protein: 22,9g
Fat: 36,5g
Kcal: 451