Green Chile Cauliflower Casserole Recipe
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.
- 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
