Introduction

This Green Chile Cauliflower Casserole is a creamy, cheesy comfort dish with a spicy kick. Perfect for a low-carb meal, it combines tender cauliflower rice with melted cheese and zesty green chiles for a flavorful family-friendly casserole.

A square metal baking pan filled with a cooked cheesy dish that has a smooth, golden-yellow and white melted cheese layer on top, sprinkled with small chopped green herbs. The cheese looks bubbly and slightly browned in some spots, covering the entire surface evenly. The dish is placed on a light brown cloth on a white marbled table, next to a stack of white plates with silver forks on top and a beige cloth napkin in the background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 325 degrees F. Butter or grease an 8×8 inch baking pan and set aside.
Step 2: If using frozen cauliflower rice, cook according to package directions, usually about 3 minutes. For fresh cauliflower rice, steam for 3-4 minutes on the stovetop or microwave until slightly tender. Press the cooked cauliflower rice between paper towels to remove excess moisture; this helps keep the casserole from becoming watery.
Step 3: Melt butter in a medium sauté pan over medium-high heat. Add chopped celery and onions and cook for 5-7 minutes until tender. Reduce heat to medium, add heavy cream, and stir constantly until the cream reduces by half and becomes thick and creamy. Remove from heat and set aside.
Step 4: In a large bowl, combine cauliflower rice, half of each cheese, green chiles, sour cream, the sautéed veggie mixture, salt, black pepper, and granulated garlic. Stir well until all ingredients are incorporated evenly.
Step 5: Spread the mixture evenly into the prepared baking pan. Sprinkle the remaining shredded cheeses on top. Bake at 325 degrees F for 20-25 minutes or until bubbly and golden around the edges. Serve warm and enjoy!

Tips & Variations

For extra spice, add a small diced jalapeño or a pinch of cayenne pepper.
Try swapping Monterrey Jack with Pepper Jack cheese for a smoky twist.
To keep it vegetarian, use vegetable broth when steaming cauliflower if needed, and double-check cheese ingredients.
Make ahead by preparing the mixture and refrigerating it for up to 24 hours before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through to maintain creaminess and flavor.

How to Serve

A white plate contains two main items: on the right side, there is a piece of cooked steak with a brown crust and slightly textured surface, and on the left side, a scoop of a baked, layered dish with a pale yellow creamy top and a grainy, light golden bottom layer. A silver fork rests on the left side of the plate, partially inserted into the baked dish. In the background, there is a rectangular white baking dish with more of the layered dish inside, showing a golden brown top. To the right, a clear glass filled with iced drink sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cauliflower instead of cauliflower rice?

Yes, you can pulse fresh cauliflower in a food processor to make cauliflower rice. Just be sure to steam and drain it well to remove excess moisture before using in the recipe.

Can I make this casserole dairy-free?

This recipe relies on cheeses and cream for texture and flavor, but you can substitute dairy-free alternatives like vegan cheese and coconut cream. Keep in mind the taste and texture may vary slightly.

Green Chile Cauliflower Casserole Recipe

Print Recipe

★★★★★

4.9 from 369 reviews

This comforting Green Chile Cauliflower Casserole is a creamy, cheesy dish featuring tender cauliflower rice, spicy green chiles, and a rich blend of Monterrey Jack and sharp cheddar cheeses. Perfect as a low-carb side or vegetarian main, it combines sautéed celery and onions with a creamy sauce, baked to bubbly perfection.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Casserole
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables & Dairy

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 cheese
4 oz canned green chiles (drained)
1/2 cup sour cream (full fat)
1/2 cup heavy cream

Seasonings

1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp granulated garlic

Instructions

Preheat Oven: Preheat your oven to 325°F (165°C). Grease or butter an 8×8-inch baking dish and set it aside to prepare the casserole in.
Prepare Cauliflower Rice: If using frozen cauliflower rice, cook it according to package instructions, usually around 3 minutes. For fresh cauliflower rice, steam it on the stovetop or microwave for 3-4 minutes until just tender. Then, press the cauliflower rice between paper towels to remove excess moisture; this step ensures the casserole won’t be watery.
Sauté Vegetables & Make Cream Sauce: Melt the butter in a medium sauté pan over medium-high heat. Add chopped celery and onions, cooking for 5-7 minutes until tender. Reduce the heat to medium, add the heavy cream, and stir constantly to reduce the cream by half until it becomes thick and creamy. Remove from heat and set aside.
Mix Ingredients: In a large bowl, combine the steamed cauliflower rice, 1/2 cup of Monterrey Jack cheese, 1/2 cup of sharp cheddar cheese, drained green chiles, sour cream, the creamy vegetable mixture, and seasonings (salt, black pepper, granulated garlic). Stir thoroughly until all ingredients are well incorporated.
Assemble & Bake: Spread the cauliflower mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup of Monterrey Jack and 1/2 cup of cheddar cheese evenly over the top. Bake in the preheated oven for 20-25 minutes until the casserole is bubbly and the cheese is melted and slightly golden.
Serve: Once baked, let it cool briefly then serve warm. Enjoy this creamy, flavorful casserole as a delicious low-carb side or vegetarian main dish!

Notes

Removing excess moisture from cauliflower rice is essential to prevent a watery casserole.
You can substitute Monterrey Jack with Pepper Jack for extra spice or use mozzarella for a milder flavor.
If you prefer a thicker casserole, allow the cream to reduce longer in the sauté pan.
This casserole reheats well and can be stored in the fridge for up to 3 days.
For a dairy-free version, substitute butter, cheese, sour cream, and cream with plant-based alternatives.

Keywords: green chile casserole, cauliflower casserole, low carb casserole, vegetarian casserole, cheesy cauliflower dish