This is another George Stella keeper. The first time I made it, I used chicken. Tonight I used turkey ham (yes, there is such a thing).  Both times were fabulous!  Net carbs: 3g.

• 1 large head cauliflower, chopped (small)
• 1 cup chopped broccoli
• 1 cup cooked cubed chicken (or ham)
• 3/4 cup heavy cream
• 4 ounces cream cheese, sliced
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 2 cups shredded Cheddar cheese, divided
• 6 ounces cooked bacon, chopped

1. PLACE the rack in the center position and preheat oven to 375 degrees.  Spray a 9×9-inch casserole dish with nonstick cooking spray.  (I don’t have a 9×9 so I use my 9×13.)  Bring a large pot of salted water to a boil.
2. COOK the cauliflower and broccoli in the boiling water for about 5 minutes, or until crisp yet tender.  Drain well; pat between layers of paper towels to dry, and transfer to the prepared baking dish, along with the cooked chicken (or ham).
3. BRING the cream to a simmer in a small saucepan, and whisk in the cream cheese, mustard, salt, pepper and garlic powder.
4. STIR in 1 1/2 cups of the cheese and whisk for just a minute until melted and combined. Remove from the heat and pour over the ingredients in the casserole dish.
5. SPRINKLE the cooked bacon over all, top with the remaining 1/2 cup if Cheddar, and bake for 15 minutes, or until browned and bubbling.  Let cool for 5 minted before serving.

Enjoy♥