Green Chile Cauliflower Casserole
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!
Hi ya’ll…my name is Emilie from the food blog Tales of a Texas Granola Girl where I share gluten-free and low-carb recipes inspired by my Texas upbringing. I believe amazing, satisfying food doesn’t have to be filled with sugar, grains or preservatives and healthy food doesn’t have to be boring and bland! These days I live on a Ranch out in the middle of nowhere Texas, home-school my girls, raise animals, cook for Ranch guests and specialize in creating delicious recipes that are 100% gluten free, low carb and keto and always kid and Cowboy approved! You can find me at www.texasgranolagirl.com and on Facebook at https://www.facebook.com/texasgranolagirl/.
I’m so excited that Taryn invited me to Guest Post on Joy Filled Eats! I am thrilled to share this simple and scrumptious Green Chile Cauliflower Rice Casserole, inspired by one of my all-time favorite family dishes!
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Keto Cauliflower Casserole = Comfort food
One of my favorite things to do is to take my favorite childhood comfort food recipes and “de-carb” them! We all have those dishes that evoke “food memories” …sometimes for me, it’s just the aroma that does it! Well, just because we are living a low-carb or keto lifestyle shouldn’t mean that we miss out on all those amazing flavors from our past!
Green Chile Cauliflower Casserole was inspired by one of my favorite special occasion dishes. I remember it was always on the table at Christmas and other holiday dinners…or at least I hoped it was! It’s funny…I’m not quite sure why it was reserved mostly for special occasions because it is so easy to make…probably because it is rich and decadent and those dishes in our house were always reserved for holidays! The version from my childhood had white rice as the main ingredient so I switched it up with some cauliflower rice, made a few other modifications and I have to say this low carb version is even better than the original…sorry, mom!
Cauliflower rice in cauliflower casserole?
As you now know, I live on a ranch out in the middle of Texas with my husband, the Cowboy, and my two girls. We are about 45 minutes away from the nearest store, so we stock up on groceries when we go to town! While I love fresh veggies, they don’t seem to stay fresh for too long, so to save time and money, I stock up on certain frozen veggies and cauliflower rice is one that we always have on hand! I try to load up when it goes on sale, so we always have it around for a quick side option or to use in our favorite recipes. My daughter Maddie and I are the low carbers around here and we love the versatility of cauliflower rice and use it all the time, for anything from pizzas to casseroles, like this amazing Green Chile Cauliflower Casserole!
One of my other favorite sides is GG’s Oil & Vinegar Coleslaw. And if you are looking for something to serve this with how about Chicken Verde Taco Bowls?
Cauliflower Side Dishes
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!
Make this into an entree by adding some pre-cooked roast chicken from Just Meats. Check out my Just Meats Review to learn more.
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Green Chile Cauliflower Casserole
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
- 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!
Nutrition
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All I can say is YUM!!!!
This was by far one of the best keto recipes I’ve made so far. A keeper!
I appreciate that you’ve taken the time to share your recipes! Thank you! I am annoyed that people have negative comments about your hard work and maybe they should just move on and go with the “if you don’t have anything nice to say don’t say anything at all” rule. 👍
Can you use fresh cauliflower instead of riced cauliflower?
Yes
How much is one serving size?
A serving is 1/6th of the recipe. Enjoy!
Delicious! Added chicken and additional peppers(red, yellow, and seranno) and added 1 more cup of cauliflower. A bit more cream and sour cream.
One dish wonder! Thank you. 😉
I’m new to keto and I am definitely gonna try this
Thanks for the great recipe idea. I added shredded chicken to it and made it a full meal instead of a side. New family favorite.
I’m just starting Keto and looking for easy delicious dishes, yours sounds delicious! Thank you for sharing!
I’m going to make this one day this week! Barbecue some steaks and this will be our side! I have a chile releno recipe that I have used for years, but this one looks good too! I pinned this recipe to my Pinterest account.
I made this and it was amazing! It’s too good. I just wanted to overeat, but I didn’t. I’m doing keto and wanted to jazz up my cauliflower.
Hello from Los Angeles, California! Since I don’t have heavy cream so I double up on the Sour Cream? Sorry I’m new to cooking 🙂
That should work. Hope you enjoy this!
Delicious I’m going to add okra to this next time and use Greek yogurt.
Adding okra is a great idea!
I added 1/2 of shredded chicken to it and was great with a salad.
Yum! I want to try adding chicken too to make this a one dish meal.
OMG! I made this for a dinner party. Thank goodness I made extra, because my family loved it! We paired it with steak and salad. What a PERFECT side dish!
This was fantastic! Loved the flavor profile the green chiles gave it! Thank you! Had it with steak and salad for dinner tonight!
Any chance you could use Greek yogurt instead of heavy cream? I am worried about the fat content as well.
I think that would work! Come back and let us know after you try it 😀
I probably missed it, what is the serving size?
A serving is 1/6th of the recipe. Enjoy!
I see that you answered 1/16 is the serving size. Need better measurment. What is a serving size in cups please?
Also how many carbs, fat and protein is in each serving? Thanks!
That is listed in the nutrition box in the recipe card.
I’m sorry but I don’t have that information. If you have a kitchen scale you can weigh your casserole dish, then weigh the casserole after baking. Subtract the weight of the dish and divide what’s left by 16. Then you have the exact weight of each serving.
Can you use fresh chilies in this? If so what type of chilies would be best?
Yes. I’m a bit of a wimp when it comes to spicy things so I would probably just saute a little chopped jalapeno with the onions and celery.
This looks and sounds amazing; all of your recipes do. I have compiled an extensive shopping list with ingredients from six of your recipes. 🙂
I was wondering if I could freeze this recipe before baking it? Could I prepare it and store it in the freezer for a couple of months?
Thanks in advance!
I have not tried freezing it but I don’t see why it wouldn’t work. You can definitely prep it and refrigerate for a day or two before baking. If you try freezing it please come back and let me know how it turned out!
sounds absolutely delicious!… But way too high in fat for me… I saw a low carb so I thought it would be healthy… I guess everyone has a different version of healthy
Many low carb recipes are high in fat. You could cut the amounts of cheese in half or double the amount of cauliflower if you’d like to reduce the fat amount.
If you’re eating low carb, you really need high fat! You NEED it! Otherwise, your body will think you are starving and will slow metabolism accordingly.
They look wonderful. Going to try two of them today.