GREEN CHILE CAULIFLOWER CASSEROLE – LOW CARB KETO THM

This Green Chile Cauliflower Casserole remake of an old family favorite is a low carb addition to the dinner table. Quick, easy, and great for a weekly meal prep!⁣

A remake of on an old family favorite - this cauliflower rice is made of creamy, cheesy goodness!⁣

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!

Cauliflower rice baked in a cheesy, sour cream and green chili sauce and topped with more ooey, gooey melty cheese…sound delicious? IT IS! It’s all my favorite things …creamy, cheesy, decadent, comforting and so incredibly delicious. Served up aside a grilled steak, crispy chicken thighs or even your favorite pork chops, this Keto Cauliflower Casserole will quickly become a favorite side in your weekly meal rotation. It takes minutes to put together and can be made ahead of time, so it can easily be used for meal prep as well! It’s Texas comfort food at it’s finest!

Ingredients

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
2 tbsp butter
3/4 cup chopped onion
3/4 cup chopped celery
2 cups cauliflower rice

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.
In a large bowl combine cauliflower rice, ½ cup of each cheese, chiles, sour cream, veggie mixture and seasonings and stir till incorporated. Spread mixture evenly in the prepared pan and top with remaining cheese. Bake at 325 for 20-25 minutes or until bubbly…Enjoy!