Description
A comforting and flavorful Green Chile Cauliflower Casserole that combines sautéed celery and onions with creamy cheeses, tangy sour cream, and mild green chiles, all baked to bubbly perfection. This low-carb casserole is perfect as a hearty side dish or a satisfying low-carb main, highlighting the versatility of cauliflower rice in a delicious, cheesy bake.
Ingredients
Vegetables and Aromatics
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 2 cups cauliflower rice (fresh or frozen)
- 4 oz canned green chiles (drained)
Dairy
- 2 tbsp butter
- 1 cup shredded Monterrey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream (full fat)
- 1/2 cup heavy cream
Seasonings
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp granulated garlic
Instructions
- Preheat and prepare the dish: Preheat your oven to 325°F (163°C). Butter or grease an 8x8-inch baking pan and set it aside to be ready for the casserole mixture.
- Cook the cauliflower rice: If using frozen cauliflower rice, cook it according to package instructions, usually about 3 minutes. For fresh cauliflower rice, steam it on the stovetop or microwave for 3-4 minutes until slightly tender. Once cooked, press or squeeze the cauliflower rice between paper towels to remove excess moisture. This step is crucial to avoid a watery casserole.
- Sauté vegetables and prepare creamy mixture: Melt the butter in a medium sauté pan over medium-high heat. Add the chopped celery and onions, cooking them for 5-7 minutes until tender and fragrant. Reduce heat to medium, pour in the heavy cream, and stir constantly to reduce the cream by half until thick and creamy. Remove from heat and set aside.
- Combine all ingredients: In a large mixing bowl, combine the drained cauliflower rice, half of the shredded Monterrey Jack cheese and sharp cheddar cheese (1/2 cup each), the drained green chiles, sour cream, the cream and vegetable sauté mixture, salt, black pepper, and granulated garlic. Stir everything thoroughly until well incorporated.
- Assemble and bake the casserole: Spread the combined mixture evenly into the prepared 8x8 baking pan. Sprinkle the remaining 1/2 cup of each cheese evenly over the top. Place the pan in the preheated oven and bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and slightly golden. Remove from oven and let it cool slightly before serving. Enjoy!
Notes
- Make sure to remove as much moisture as possible from the cauliflower rice to prevent a watery dish.
- If fresh cauliflower rice is not available, frozen cauliflower rice works well but should be cooked according to package instructions first.
- You can adjust the amount of green chiles based on your preferred spice and flavor level.
- Feel free to substitute cheese varieties to suit your taste, such as using pepper jack for a bit more heat.
- This casserole can be prepared ahead and reheated; store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American