Introduction

This Green Chile Cauliflower Casserole is a creamy, cheesy dish with a spicy kick that’s perfect for a comforting meal. It uses cauliflower rice to keep things light while still delivering rich flavor and satisfying textures. Ideal for those looking for a delicious low-carb casserole option.

A white plate holds two food items placed side by side on a white marbled texture surface. On the left, there is a layered serving of a creamy casserole that has a soft, grainy texture with visible bits of green and yellow, topped with melted, golden cheese layer that looks slightly crispy. To the right of the casserole, a thick piece of grilled steak with a dark brown, slightly charred surface and visible meat fibers rests on the plate. A fork is placed with its prongs near the casserole. In the background, there is a white rectangular baking dish filled with a similar casserole, showing a golden brown cheese crust on top. Behind the plate to the right, a glass with a cold light yellow drink with bubbles is placed. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp butter
3/4 cup chopped onion
3/4 cup chopped celery
2 cups cauliflower rice
1 cup shredded Monterrey Jack cheese
1 cup shredded sharp cheddar
4 oz canned green chiles (drained)
1/2 cup sour cream (full fat)
1/2 cup heavy cream
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp granulated garlic

Instructions

Step 1: Preheat the oven to 325°F (163°C). Butter or grease an 8×8-inch baking pan and set it aside.
Step 2: If using frozen cauliflower rice, cook it according to package directions, usually about 3 minutes. For fresh cauliflower rice, steam it on the stove or microwave for 3 to 4 minutes until slightly tender. Drain well by pressing between paper towels to remove excess moisture and prevent a watery casserole.
Step 3: Melt the butter in a medium sauté pan over medium-high heat. Add the chopped celery and onion, cooking for 5 to 7 minutes until tender. Reduce heat to medium, stir in the heavy cream and cook, stirring constantly, until the cream reduces by half and becomes thick and creamy. Remove from heat.
Step 4: In a large bowl, combine the cauliflower rice, half of the Monterrey Jack and cheddar cheeses, green chiles, sour cream, the cooked vegetable and cream mixture, salt, pepper, and granulated garlic. Stir everything together until well incorporated.
Step 5: Spread the mixture evenly into the prepared baking pan. Sprinkle the remaining cheese evenly over the top.
Step 6: Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden. Serve warm and enjoy!

Tips & Variations

For extra heat, add a pinch of cayenne pepper or use fire-roasted green chiles instead of canned.
To make it vegetarian, double-check that your cheese and cream ingredients are vegetarian-friendly or substitute with plant-based alternatives.
Using fresh cauliflower rice results in the best texture, but frozen works well when cooked properly and drained thoroughly.
Try adding diced cooked chicken or turkey for a heartier meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. To keep the top from drying out, cover loosely with foil when reheating in the oven.

How to Serve

On a white plate, there is a serving of creamy casserole with three visible layers: a soft white rice or grain base, a middle layer with small pieces of light green vegetables, and a top layer melted golden and white cheese slightly browned. Next to the casserole is a thick, cooked steak with a dark brown charred texture. A metal fork rests on the left side of the plate, angled toward the casserole. In the background, there is a white casserole dish filled with more of the same casserole and a clear glass filled with light yellow beverage, all set on a white marbled texture surface with a beige burlap cloth underneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower rice instead of fresh?

Yes, frozen cauliflower rice works fine. Just make sure to cook it according to package instructions and press out any excess moisture before using to avoid a watery casserole.

Is this recipe suitable for a low-carb diet?

Absolutely! Cauliflower rice replaces traditional starchy ingredients, making this casserole a great low-carb, keto-friendly option without sacrificing flavor or creaminess.