GREEN CHILE CAULIFLOWER CASSEROLE – LOW CARB KETO THM

Green Chile 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! 
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. Preheat oven to 325 degrees. Butter or grease an 8x8 pan and set aside.
  2. 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!

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