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Creamy Green Chile Cauliflower Casserole

Green Chile Cauliflower Casserole will quickly become a favorite side in your weeknight meal rotation.  Low carb, Keto Friendly & Gluten Free!

Course Side Dish
Keyword casserole, cauliflower, cauliflower rice, green chile, keto, low carb
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 255 kcal

Ingredients

  • 3 T butter
  • ¾ cup diced celery
  • ¾ cup diced white onion
  • ½ cup heavy cream
  • 3 cups frozen cauliflower rice thawed and squeezed dry
  • 1 cup shredded pepper jack or monterrey jack cheese
  • 1 cup shredded sharp cheddar
  • 1 4 oz can mild chopped green chiles drained
  • ½ cup sour cream full fat
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp granulated garlic
  • 1/2 tsp cumin

Instructions

  1. Preheat oven to 325 degrees. Butter or grease a 9x9 pan or medium casserole dish and set aside.

  2. Melt butter in a medium sauté pan over medium high heat. Add celery and onions and season with 1 tsp salt. Cook for 5-7 minutes or until veggies are tender. Turn down heat to medium and add cream to the pan and stir constantly and reduce by half, until thick and creamy and set aside.

  3. In a large bowl combine dried cauliflower rice, ½ cup of each cheese, drained chiles, sour cream, veggie/cream mixture and seasonings and stir till incorporated. Spread mixture evenly in the prepared pan and top with remaining cheese. Bake at 325 for 20-25 minutes or until bubbly…Enjoy!

Recipe Notes

If using frozen cauliflower rice, cook to package directions, usually about 3 minutes. If using fresh cauliflower rice, steam for 3-4 minutes on the stovetop or in the microwave until slightly tender. Take the steamed cauliflower rice and squeeze or press between paper towels to remove the excess moisture and set aside. You want the rice to be fairly dry so your dish isn’t watery!