Creamy Cauliflower Casserole Recipe

Introduction

This creamy cauliflower casserole is a comforting, low-carb dish packed with flavor. Combining tender cauliflower rice, melted cheeses, and a hint of green chiles, it makes a delicious side or light meal that’s simple to prepare.

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

1. Step 1: Preheat your oven to 325 degrees Fahrenheit. Butter or grease an 8×8-inch baking pan and set aside.
2. Step 2: If using frozen cauliflower rice, cook according to package directions, usually about 3 minutes. For fresh cauliflower rice, steam on the stovetop or in the microwave for 3-4 minutes until slightly tender. Press or squeeze the cooked cauliflower between paper towels to remove excess moisture and set aside.
3. Step 3: Melt butter in a medium sauté pan over medium-high heat. Add chopped celery and onion, cooking for 5-7 minutes until tender. Reduce heat to medium, stir in the heavy cream, and continue stirring until the mixture reduces by half and becomes thick and creamy. Remove from heat.
4. Step 4: In a large bowl, combine the cauliflower rice, half of each cheese, drained green chiles, sour cream, the sautéed vegetable and cream mixture, salt, black pepper, and granulated garlic. Stir well to incorporate everything evenly.
5. Step 5: Spread the mixture evenly in the prepared baking pan. Sprinkle the remaining cheese on top. Bake at 325 degrees for 20-25 minutes, or until bubbly and lightly golden. Serve warm and enjoy!

Tips & Variations

• Make sure to remove as much moisture as possible from the cauliflower rice to prevent a watery casserole.
• For added protein, stir in cooked shredded chicken or crumbled cooked sausage.
• Swap the Monterrey Jack for mozzarella or pepper jack for a spicy twist.
• Use fresh green chiles if you prefer a fresher, less canned taste.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat in the oven at 325 degrees until warmed through or microwave individual portions for 1-2 minutes. The texture is best enjoyed shortly after baking but still tastes great reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole dairy-free?

Yes, you can use dairy-free butter, sour cream, and cheese substitutes to make this casserole dairy-free. Keep in mind the flavor and texture will be slightly different.

Can I prepare this dish ahead of time?

Absolutely! Assemble the casserole and cover it, then refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.

Creamy Cauliflower Casserole Recipe

Print Recipe

★★★★★

4.6 from 148 reviews

A creamy and cheesy cauliflower casserole featuring cauliflower rice, sautéed onions and celery, melted cheeses, green chiles, and rich sour cream and heavy cream, baked to bubbly perfection. This low-carb comfort dish is perfect as a side or a light main meal.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Vegetables and Dairy

• 2 tbsp butter
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 2 cups cauliflower rice (fresh or frozen)
• 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

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease an 8×8 inch baking pan with butter or cooking spray and set aside.
2. Cook Cauliflower Rice: If using frozen cauliflower rice, cook it according to package instructions, typically about 3 minutes. If using fresh cauliflower rice, steam it on the stovetop or microwave for 3-4 minutes until just tender. Press the cooked cauliflower rice between paper towels to remove excess moisture, ensuring the casserole doesn’t become watery, then set aside.
3. Sauté Vegetables and Reduce Cream: Melt butter in a medium sauté pan over medium-high heat. Add chopped celery and onions, cooking for 5-7 minutes until tender. Reduce 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.
4. Combine Ingredients: In a large bowl, mix together the prepared cauliflower rice, half of the Monterrey Jack and cheddar cheeses (½ cup each), green chiles, sour cream, sautéed vegetable and cream mixture, salt, black pepper, and granulated garlic. Stir until everything is thoroughly combined.
5. Assemble and Bake: Spread the mixture evenly into the prepared baking pan. Sprinkle the remaining cheese evenly over the top. Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and cheese on top is melted and slightly golden.
6. Serve: Remove from the oven and allow to cool slightly before serving. Enjoy your creamy, cheesy cauliflower casserole!

Notes

• Ensure to remove excess moisture from cauliflower rice to avoid a watery casserole.
• Using full-fat sour cream and heavy cream gives the casserole a rich and creamy texture.
• You can substitute the cheeses with other similar melting cheeses if preferred.
• For a spicier version, add a pinch of cayenne pepper or use diced jalapeños instead of green chiles.
• This casserole can be prepared in advance and baked before serving.

Keywords: cauliflower casserole, cauliflower rice, cheesy casserole, low carb casserole, baked casserole, creamy casserole, Monterrey Jack cheese, sharp cheddar, green chiles