Green Chile Cauliflower Casserole Recipe
This Green Chile Cauliflower Casserole is a creamy, cheesy, and mildly spicy dish that combines tender cauliflower rice with sautéed onions and celery, melted cheeses, and flavorful green chiles. Perfect as a comforting low-carb side or a light main, it’s baked to bubbly perfection with a rich, creamy texture and a subtle kick from the chiles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Vegetables
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 2 cups cauliflower rice (fresh or frozen)
- 4 oz canned green chiles, drained
Dairy & Fats
- 2 tbsp butter
- 1 cup shredded Monterrey Jack cheese (divided)
- 1 cup shredded sharp cheddar cheese (divided)
- 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 Pan: Preheat your oven to 325 degrees Fahrenheit. Butter or grease an 8×8 inch baking pan and set it aside to be ready for the casserole mixture.
- Cook Cauliflower Rice: If using frozen cauliflower rice, cook according to package directions, usually about 3 minutes. For fresh cauliflower rice, steam it on the stovetop or microwave for 3-4 minutes until slightly tender. Then, press or squeeze the cooked cauliflower rice between paper towels to remove excess moisture, ensuring the casserole won’t be watery.
- Sauté Vegetables and Reduce Cream: Melt butter in a medium sauté pan over medium-high heat. Add chopped celery and onion, cooking for 5-7 minutes until tender. Reduce heat to medium, add heavy cream to the pan, and stir constantly to reduce the cream by half, resulting in a thick and creamy mixture. Remove from heat and set aside.
- Combine Ingredients: In a large bowl, mix the cauliflower rice, half of both the Monterrey Jack and sharp cheddar cheeses, drained green chiles, sour cream, the sautéed vegetable and cream mixture, salt, black pepper, and granulated garlic. Stir until all ingredients are thoroughly incorporated.
- Assemble and Bake: Spread the mixture evenly into the prepared baking pan. Top with the remaining shredded cheeses. Bake in the preheated oven for 20-25 minutes or until the casserole is bubbly and the cheese is melted and slightly golden. Remove from oven and serve warm. Enjoy!
Notes
- For a lower fat version, use reduced-fat sour cream and heavy cream substitutes, but note the texture may be less creamy.
- Ensure to remove excess moisture from the cauliflower rice to prevent a soggy casserole.
- You can adjust the amount of green chiles to taste depending on your preferred spice level.
- Leftovers can be refrigerated and reheated in the oven or microwave for a quick meal.
- This casserole pairs well with grilled meats or can be served as a hearty vegetarian main dish.
Keywords: green chile, cauliflower casserole, low carb, cheesy casserole, baked cauliflower, creamy casserole, comfort food
