Green Chile Cauliflower Casserole Recipe
This Green Chile Cauliflower Casserole is a creamy, cheesy, and mildly spicy dish perfect as a comforting side or a light main course. Combining tender cauliflower rice with sautéed celery and onions, rich cream, and a blend of Monterrey Jack and sharp cheddar cheeses, this casserole is baked to bubbly perfection. The addition of canned green chiles adds a flavorful kick, making it an excellent option for those who enjoy a bit of heat in their meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
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
- 2 tbsp butter
- 1 cup shredded Monterrey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup full fat sour cream
- 1/2 cup heavy cream
Seasonings
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp granulated garlic
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325 degrees Fahrenheit. Butter or grease an 8×8 inch baking pan and set it aside to prepare your casserole mixture.
- Prepare Cauliflower Rice: If using frozen cauliflower rice, cook it according to package instructions, typically about 3 minutes. For fresh cauliflower rice, steam on the stovetop or microwave for 3-4 minutes until slightly tender. After steaming, press the cauliflower rice between paper towels to remove excess moisture to avoid a watery casserole.
- Sauté Vegetables and Simmer Cream: Melt 2 tablespoons of butter in a medium sauté pan over medium-high heat. Add the chopped celery and onions. Cook for 5-7 minutes until tender. Reduce heat to medium, pour in the heavy cream, and stir constantly until the cream reduces by half and becomes thick and creamy. Remove from heat and set aside.
- Combine Ingredients: In a large mixing bowl, combine the prepared cauliflower rice, half of each shredded cheese (½ cup Monterrey Jack and ½ cup sharp cheddar), drained green chiles, sour cream, the sautéed vegetable and cream mixture, salt, black pepper, and granulated garlic. Mix everything thoroughly until well incorporated.
- Assemble and Bake: Spread the combined mixture evenly into the prepared baking pan. Sprinkle the remaining ½ cup of each shredded cheese evenly on top. Bake in the preheated oven for 20-25 minutes until the casserole is bubbly and the cheese on top is melted and slightly golden.
- Serve and Enjoy: Remove the casserole from the oven and let it sit for a few minutes before serving. Enjoy this warm, comforting Green Chile Cauliflower Casserole as a satisfying side or light main dish.
Notes
- Make sure to press the cauliflower rice well to avoid watery casserole results.
- Use full-fat dairy products for the best creamy texture and flavor.
- You can adjust the amount of green chiles depending on your preferred spice level.
- Leftovers can be refrigerated for up to 3 days and gently reheated in the oven.
- For a lower-fat option, consider substituting sour cream with Greek yogurt and using reduced-fat cheese, but note that the texture and richness might slightly differ.
