10ouncepackage frozen spinachthawed and squeezed dry (fresh would work too!)
1cupscooked cauliflower ricecan be fresh or leftover
⅔cupunsweetened almond milkor coconut milk
½cupsharp white cheddar cheeseshredded, divided
½cupmozzarella cheeseshredded, divided
½teaspoonssaltor to taste
½cupdry white wine
Preheat oven to 375°F degrees.
Squeeze out as much water as possible from the thawed spinach.
In a large bowl, combine spinach, cauliflower rice, milk, eggs, ⅓ cup of the cheddar, ⅓ cup of the mozzarella cheese, salt, and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook until fragrant and beginning to brown.
Add the wine to the garlic mixture and cook about 3 minutes or until the wine is evaporated.
Add the diced ham and cook about 2 minutes or until the ham is thoroughly warmed.
Stir the ham mixture into the spinach mix and stir to combine.
Transfer to a small casserole dish (I used a 7x11 pan) and sprinkle remaining cheddar and mozzarella cheeses on top.
Bake 25-30 minutes or until the casserole has browned on top.
Frozen spinach should be thawed with most of the water squeezed out. Fresh spinach can be used as is.The original recipe used Gruyere cheese. Any suitable cheese can be used in place of the cheddar and mozzarella if desired.Dry white wine does have carbs from the grapes. To reduce carbs, the cooking wine can be replaced with a lesser amount of vinegar, lemon juice, or chicken broth.