Green Chile Cauliflower Casserole Recipe
This creamy and cheesy Green Chile Cauliflower Casserole is a low-carb, flavorful dish combining tender cauliflower rice with sharp cheddar, Monterrey Jack cheese, and spicy green chiles. Perfect as a comforting side or a light main, it features a rich, buttery sauce made with onions, celery, sour cream, and heavy cream, baked to golden, bubbly perfection.
- 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, Gluten Free
Ingredients
Scale
Vegetables and Base
- 2 cups cauliflower rice
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 4 oz canned green chiles, drained
Dairy and Fats
- 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 pan: Preheat your oven to 325°F (163°C). Butter or grease an 8×8-inch baking pan and set it aside to get ready for the casserole mixture.
- Cook cauliflower rice: If using frozen cauliflower rice, cook according to package instructions, typically about 3 minutes. If using fresh cauliflower rice, steam it on the stovetop or microwave for 3-4 minutes until tender but not mushy. Press the cooked cauliflower rice between paper towels to remove as much moisture as possible to avoid a watery casserole.
- Sauté vegetables and reduce cream: In a medium sauté pan over medium-high heat, melt the butter. Add the chopped celery and onion, cooking for 5-7 minutes until tender and fragrant. Lower the heat to medium and add the heavy cream. Stir constantly and allow the cream to reduce by half until it becomes thick and creamy. Remove from heat and set aside.
- Mix ingredients: In a large bowl, combine the cooked cauliflower rice, half of each cheese (Monterrey Jack and cheddar), drained green chiles, sour cream, the sautéed vegetable and cream mixture, salt, black pepper, and granulated garlic. Stir everything until fully incorporated.
- Assemble and bake: Spread the cauliflower mixture evenly into the prepared baking pan. Sprinkle the remaining shredded cheeses on top. Bake in the preheated oven for 20-25 minutes or until the casserole is bubbly and the cheese is melted and slightly golden on top.
- Serve and enjoy: Remove the casserole from the oven and let it cool slightly before serving. Enjoy this flavorful, comforting Green Chile Cauliflower Casserole as a satisfying side dish or light main course.
Notes
- Make sure to thoroughly press the cauliflower rice to avoid excess water which can make the casserole runny.
- You can substitute Monterey Jack with mozzarella for a milder cheese flavor.
- Use fresh or canned green chiles based on availability; just be sure to drain canned ones well.
- If you prefer a spicier dish, add some diced jalapeños or a pinch of cayenne pepper.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently in the oven or microwave.
Keywords: Green Chile Cauliflower Casserole, low carb casserole, cheesy cauliflower bake, easy casserole, gluten free casserole, ketogenic casserole
