Green Chile Cauliflower Casserole will quickly become a favorite side in your weeknight meal rotation. Low carb, Keto Friendly & Gluten Free!
Preheat oven to 325 degrees. Butter or grease a 9x9 pan or medium casserole dish and set aside.
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.
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!
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!