Keto Recipe | Green Chile Cauliflower Casserole

Green Chile Cauliflower Casserole

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

  • 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.
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