SiG
MT
74
YIELD: 6 SERVINGS
INGREDIENTS:
• 2 tablespoons butter
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 2 cups cauliflower rice
• 1 cup shredded Monterey 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 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon granulated garlic
G R E E N C H I L E C A U L I F L O W E R C A S S E R O L E
INSTRUCTIONS:
1. Preheat the oven to 325°F. Spray an 8x8 pan with cooking and set aside.
2. If using frozen cauliflower rice, cook according 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.
3. Melt butter in a medium sauté pan over medium high heat. Add celery and onions.
Cook for 5-7 minutes or until tender. Turn heat down to medium and add cream to
the pan and stir constantly and reduce by half, until thick and creamy and set aside.
4. In a large bowl combine cauliflower rice, ½ cup of each cheese, chiles, sour cream,
celery, onions, and seasonings. Stir till incorporated. Spread mixture evenly in the
prepared pan and top with remaining cheese. Bake at 325°F for 20-25 minutes or
until bubbly.
Nutrition
Calories: 314 | Carbohydrates: 7g | Fiber: 1g | Protein: 11g | Fat: 27g
Saturated Fat: 16g | Sugar: 2g
