Name: Green Chile Cauliflower Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cauliflower rice; 3/4 cup chopped onion; 3/4 cup chopped celery; 4 oz canned green chiles, drained; 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; 1 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp granulated garlic

Jump to Recipe

Introduction

This Green Chile Cauliflower Casserole is a creamy, cheesy dish with a gentle kick from green chiles. It’s a great low-carb option that’s satisfying and flavorful, perfect for a comforting weeknight dinner or a side for gatherings.

A square metal baking pan filled with a cheesy casserole that has a golden-yellow and white bubbly top layer, sprinkled with small bits of green herbs. The cheese is melted evenly covering the whole surface with slight browning in spots. The pan sits on a brown textured cloth with a white marbled surface underneath. Nearby, there are stacked white plates and silver forks and spoons placed casually. 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 cheese
4 oz canned green chiles, drained
1/2 cup full fat sour cream
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 according to package directions, usually about 3 minutes. If using fresh cauliflower rice, steam it on the stove or microwave for 3-4 minutes until slightly tender. Press the cooked cauliflower rice between paper towels to remove excess moisture; this prevents the casserole from becoming watery.
Step 3: Melt the butter in a medium sauté pan over medium-high heat. Add the chopped celery and onions, cooking for 5-7 minutes until tender. Lower the heat to medium, add the heavy cream, and stir constantly. Cook until the cream has reduced by half and the mixture is thick and creamy. Remove from heat and set aside.
Step 4: In a large bowl, combine the cauliflower rice, half of each cheese (½ cup Monterrey Jack and ½ cup cheddar), green chiles, sour cream, the sautéed vegetable and cream mixture, salt, black pepper, and granulated garlic. Stir well to combine.
Step 5: Spread the mixture evenly in the prepared baking pan. Sprinkle the remaining cheese evenly on top. Bake in the preheated oven for 20-25 minutes, or until bubbly and golden on top. Serve warm and enjoy!

Tips & Variations

For extra flavor, try adding a pinch of smoked paprika or cumin to the mixture.
Use fresh green chiles if you prefer a fresher, milder taste rather than canned.
To make this dish vegetarian-friendly, ensure the cheese and cream ingredients are free from animal rennet.
Adding cooked shredded chicken or turkey can turn this casserole into a heartier main dish.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or heat the entire casserole in a 325°F (163°C) oven for about 15 minutes. The dish may thicken slightly after refrigeration; adding a splash of cream when reheating can help restore creaminess.

How to Serve

The image shows a white plate with two main parts: on the left side, there is a serving of creamy, light yellow layered potato casserole with visible small chunks and a smooth texture, topped with a slightly browned golden layer likely from melted cheese or sauce; on the right side, there is a piece of dark brown grilled or roasted meat with a slightly rough texture and visible grill marks or seared areas; behind the plate, a silver fork rests on the left edge. The plate is placed on a light brown burlap cloth, and in the background to the left, there is a dark rectangular baking dish with more of the creamy potato casserole inside. To the right in the background, there is a transparent glass with a yellowish drink. The whole scene is set on a white marbled texture surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cauliflower instead of cauliflower rice?

Yes, you can pulse fresh cauliflower florets in a food processor to make your own cauliflower rice. Just be sure to steam or cook it briefly and squeeze out excess moisture before using.

Is this casserole freezer-friendly?

This casserole can be frozen before baking. Cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.