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Green Chile Cauliflower Casserole

Delicious Green Chile Cauliflower Casserole for Keto Comfort

This Green Chile Cauliflower Casserole is a low-carb comfort food perfect for keto enthusiasts.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Texan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Butter Adds richness and depth; can use olive oil or coconut oil as a dairy-free substitute.
  • 1 cup Chopped Onion Provides aromatic flavor; can be swapped with shallots for a milder taste.
  • 1 cup Chopped Celery Adds crunch and flavor complexity; omit if sensitive to texture.
  • 4 cups Cauliflower Rice Main ingredient; ensure moisture is pressed out.
  • 1 cup Shredded Monterrey Jack Cheese Contributes creaminess; substitute with mozzarella for a milder taste.
  • 1/2 cup Shredded Sharp Cheddar Adds a tangy flavor; aged cheddar can be an alternative.
  • 1 can Canned Green Chiles Provides heat; switch with jalapeños for spiciness.
  • 1/2 cup Sour Cream Creates creaminess; Greek yogurt can be used as a lower-fat option.
  • 1 cup Heavy Cream Adds richness; half-and-half can be a lighter substitute.
  • 1 teaspoon Salt Enhances flavors; adjust to taste.
  • 1/2 teaspoon Black Pepper Adds mild heat; can be replaced with white pepper.
  • 1 teaspoon Granulated Garlic Boosts savory notes; fresh minced garlic can also be used.

Equipment

  • Oven
  • 8x8 Baking Dish
  • sauté pan
  • Colander
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and grease an 8x8 baking dish with butter or cooking spray.
  2. If using frozen cauliflower rice, cook it according to package instructions. For fresh cauliflower, steam for 3-4 minutes, then press out excess moisture.
  3. In a sauté pan over medium-high heat, melt about 2 tablespoons of butter, add onion and celery, and cook for 5-7 minutes until softened.
  4. Reduce heat to low, stir in heavy cream into the sautéed vegetables, and simmer until thickened slightly.
  5. In a large bowl, combine pressed cauliflower rice with sautéed vegetables, shredded Monterrey Jack, cheddar, green chiles, sour cream, and seasonings; stir gently to mix.
  6. Spread the mixture evenly into the prepared baking dish and sprinkle with remaining cheeses.
  7. Bake for 20-25 minutes until bubbly and golden.
  8. Allow to cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 8gProtein: 12gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 700mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 300mgIron: 1mg

Notes

Drain cauliflower rice well to avoid a watery casserole. Adjust seasonings as necessary to enhance flavor. Customizable with other vegetables for added nutrition.

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