Green Chile Keto 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!
I share gluten-free and low-carb recipes inspired by my Texas upbringing. I believe amazing, satisfying food doesn't have to be filled with sugar, grains or preservatives and healthy food doesn't have to be boring and bland!
Ingredients
- 2 tablespoon butter
- ¾ cup chopped onion
- ¾ cup chopped celery
- 2 cups cauliflower rice
- 1 cup shredded Monterrey Jack cheese
- 1 cup shredded sharp cheddar
- 4 oz canned green chiles drained
- ½ cup sour cream full fat
- ½ cup heavy cream
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon granulated garlic
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| Green Chile Cauliflower Casserole |
Instructions
- Preheat oven 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!
- Melt butter in a medium sauté pan over medium high heat. Add celery and onions. Cook for 5-7 minutes or until 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.
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Full recipe source: here!
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