Diy and ideas
Green Chile Cauliflower Casserole is a low carb remake of an old family favorite. Cauliflower rice baked in a creamy, cheesy sauce studded with green chiles and topped with gooey cheese…it’s Texas comfort food at it’s finest. Quick, easy and great for weekly meal prep! One of my favorite things to do is to take my favorite childhood comfort food recipes and “de-carb” them!
We all have those dishes that evoke “food memories” …sometimes for me, it’s just the aroma that does it! Well, just because we are living a low-carb or keto lifestyle shouldn’t mean that we miss out on all those amazing flavors from our past!
Green Chile Cauliflower Casserole was inspired by one of my favorite special occasion dishes. Cauliflower rice baked in a cheesy, sour cream and green chili sauce and topped with more ooey, gooey melty cheese…sound delicious? IT IS! It’s all my favorite things …creamy, cheesy, decadent, comforting and so incredibly delicious.
Served up aside a grilled steak, crispy chicken thighs or even your favorite pork chops, Green Chile Cauliflower Casserole will quickly become a favorite side in your weekly meal rotation. It takes minutes to put together and can be made ahead of time, so it can easily be used for meal prep as well! It’s Texas comfort food at it’s finest!
Green Chile Cauliflower Casserole
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Green Chile Cauliflower Rice Bake is a low carb remake of an old family favorite. Cauliflower rice baked in a creamy, cheesy sauce studded with green chiles and topped with gooey cheese...it's Texas comfort food at it's finest. Quick, easy and great for weekly meal prep!
Course: Side Dish
Cuisine: American
Keyword: cauliflower casserole
Servings: 6 servings
Calories: 314 kcal
Ingredients
2 tbsp butter
3/4 cup chopped onion
3/4 cup chopped celery
2 cups cauliflower rice
1 cup shredded Monterrey Jack cheese
1 cup shredded sharp cheddar
4 oz canned green chiles drained
1/2 cup sour cream full fat
1/2 cup heavy cream
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp granulated garlic
Instructions
Preheat panggangan to 325 degrees. Butter or grease an 8x8 pan and set aside.
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 stove-top 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!
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Source
diyandideas2019.blogspot.com