Green Chile Cauliflower Casserole Recipe
This Green Chile Cauliflower Casserole is a creamy, cheesy dish packed with the subtle heat of canned green chiles and the nutritious bite of cauliflower rice. Perfect as a low-carb side or a comforting main, it combines sautéed celery and onions with rich cream and cheese, baked to bubbling perfection. It’s an easy-to-make recipe that brings a flavorful southwestern twist to your table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Southwestern
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 2 cups cauliflower rice
- 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 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 to prevent sticking and set it aside for later.
- Cook the cauliflower rice: If using frozen cauliflower rice, cook according to package instructions, usually about 3 minutes. For fresh cauliflower rice, steam it on the stovetop or in the microwave for 3-4 minutes until slightly tender. Once cooked, press the cauliflower rice between paper towels to remove excess moisture so the casserole won’t be watery.
- Sauté vegetables and reduce cream: In a medium sauté pan, melt the butter over medium-high heat. Add the chopped celery and onions and cook for 5-7 minutes until they become tender. Lower the heat to medium, add the heavy cream, and stir constantly. Continue cooking and stirring until the cream reduces by half and becomes thick and creamy. Remove from heat and set aside.
- Combine casserole ingredients: In a large mixing bowl, combine the cooked cauliflower rice, half of both the Monterrey Jack and sharp cheddar cheeses (½ cup each), the 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 mixture evenly into the prepared baking pan. Sprinkle the remaining cheeses on top to create a cheesy crust. 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 allow it to cool slightly before serving. Enjoy this creamy, cheesy, slightly spicy cauliflower dish as a satisfying side or a hearty vegetarian main.
Notes
- For less moisture in the casserole, ensure to squeeze excess water from the steamed cauliflower rice.
- You can substitute the cheeses for other melty varieties like mozzarella or pepper jack for a different flavor profile.
- This casserole can be prepared ahead of time and refrigerated; bake when ready to serve.
- To keep it lower fat, use reduced-fat sour cream and cheeses, but the texture will be less creamy.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Keywords: cauliflower casserole, green chile casserole, low carb casserole, vegetarian casserole, cheesy cauliflower bake, southwestern casserole, easy casserole recipe
