Green Chile Cauliflower Rice Casserole

This cheesy Green Chile Cauliflower Rice Casserole recipe is not only packed full of veggies but delicious and Keto friendly! This is a perfect side dish or main dish this summer. 

I am not currently on the Keto diet however I am always looking for ways to incorporate more veggies and less carbs.  I have been following the Weight Watchers program for a few months now and have been doing really great on it.  BUT I would be lying if I said I never wanted a cheese filled casserole once in a while.  This cauliflower rice casserole recipe is really easy to make and even with the cheese, cream and butter isn’t that high in points when on Weight Watchers. 

Green Chile Cauliflower Rice Casserole

Ingredients:

2 TBSP butter 
1 cup onion, chopped
3/4 cup celery, chopped
3 cups cauliflower rice
3/4 cup shredded Monterrey Jack Cheese
3/4 cup shredded cheddar cheese
4 oz can green chiles, drained
1/2 cup sour cream
1/2 cup heavy cream
1 tsp salt
1 tsp pepper
1 TBSP minced garlic

Directions:

1. Preheat oven to 325 degrees.  Prepare a baking dish with cooking spray. 

2. Prepare your cauliflower rice as liked – I was lazy and used a frozen bag of cauliflower.  Once prepared place into a large mixing bowl and set aside. 

3. Melt butter in a medium saute pan over medium heat.  Add chopped celery and onions to the pan and cook for 6-7 minutes.

4. Turn the heat to low and add the heavy cream to the veggies, stir constantly until thick and creamy.  Remove from heat and set aside. 

5. Add cheese, chiles, sour cream, garlic, onion/celery mixture and seasonings to the bowl of cauliflower rice and stir until completely combined.  

6. Spread the mixture evenly into the prepared baking dish and bake at 325 degrees for 25 minutes. 

7. Once baked, serve HOT and enjoy!

This recipe is so good and to be honest the kids didn’t even notice the cauliflower!  Parenting win!!  This will become a great side dish for our meals and I am excited to heat up some leftovers for lunch.  It is super filling which means I can keep my portion down and still feel full and fulfilled.  

5 from 1 vote

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Green Chile Cauliflower Rice Casserole

This cheesy Green Chile Cauliflower Rice Casserole recipe is not only packed full of veggies but delicious and Keto friendly! This is a perfect side dish or main dish this summer. 

Course Main Course

Keyword cauliflower rice, side dish

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6

Author Censie

Ingredients

• 2 TBSP butter
• 1 cup onion chopped
• 3/4 cup celery chopped
• 3 cups cauliflower rice
• 3/4 cup shredded Monterrey jack cheese
• 3/4 cup shredded cheddar cheese
• 4 ounce can green chiles drained
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 tsp salt
• 1 TBSP pepper
• 1 TBSP Minced Garlic

Instructions

1. Preheat oven to 325 degrees.  Prepare a baking dish with cooking spray. 

2. Prepare your cauliflower rice as liked - I was lazy and used a frozen bag of cauliflower. Once prepared place into a large mixing bowl and set aside. 

3. Melt butter in a medium saute pan over medium heat. Add chopped celery and onions to the pan and cook for 6-7 minutes.

4. Turn the heat to low and add the heavy cream to the veggies, stir constantly until thick and creamy. Remove from heat and set aside. 

5. Add cheese, chiles, sour cream, garlic, onion/celery mixture and seasonings to the bowl of cauliflower rice and stir until completely combined. 

6. Spread the mixture evenly into the prepared baking dish and bake at 325 degrees for 25 minutes. 

   Once baked, serve HOT and enjoy!

What is your favorite recipe to use Cauliflower Rice in?  I need more ideas!