Cauliflower Rice Hatch Chile Casserole Recipes

CURRY CAULIFLOWER AND RICE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Toss the cauliflower with 2 tablespoons of the coconut oil, 1/2 teaspoon salt and some pepper. Transfer to a baking sheet and roast until it starts to brown, 15 to 20 minutes. Remove the cauliflower and set aside.
• Lower the oven temperature to 350 degrees F.
• In a saucepan over medium heat, combine 2 tablespoons of the coconut oil and the flour and cook until smooth and bubbly, about 3 minutes. Whisk in the milk and curry powder and season with 1/2 teaspoon salt and some pepper. Bring to a simmer and cook until smooth, about 5 minutes. Stir in the cheese and mix until melted.
• In an 8-by-8-inch casserole dish, layer the rice and then the cauliflower. Pour the curry sauce over the top and gently combine. Toss the remaining tablespoon of coconut oil with the breadcrumbs and a pinch of salt. Top the casserole with the breadcrumbs and bake until golden brown, 25 to 30 minutes.

CAULIFLOWER RICE-HATCH CHILE CASSEROLE

Steps:

• 1. Wash and chop off stems of cauliflower. Reduce each floret to about the size of a quarter and steam until slightly softened. Will take about 10-15 min, so cook the sausage while waiting for the cauliflower to soften. 2. Preheat oven to 350 degrees Fahrenheit and arrange rack one below the middle rack. Coat 13x9x2 inch casserole pan with dots of butter. 3. Cook pork sausage links halfway in EVOO in a saucepan. When the sausages are almost browned, add chopped 1" pieces of onion and hatch chiles to sauce pan. Cook until sausages are browned and onions and hatch chiles are brown around edges. Let cool and set aside in bowl. 4. Once cauliflower is slightly softened and sausages, onions, and hatch chiles are cooked, separately chop up cauliflower into small rice-sized "grains", chop cooled sausages into small bite-sized pieces, and separate onions and hatch chile pieces into 3 separate bowls. 5. Mix in salt, pepper, greek yogurt (substitute if paleo), Tandoori spice, chili powder, Arrowroot powder, and lime juice to cauliflower rice bowl and stir together. Add bite-size sausage pieces into cauliflower rice mix and pour entire mixture into large casserole dish making an even layer. 6. Pour low-sodium chicken broth directly into casserole dish on top of cauliflower rice/sausage layers and let liquid soak in. 7. Alternately add thin layers of shredded cheese blend (substitute if paleo) and cooked onion & hatch chile mixture. Repeat until all ingredients are gone. Dot casserole with butter. 8. Cover casserole dish with aluminum foil and bake for about 30 minutes or until most of the liquid has been absorbed and cheese is melted, bubbly, and is golden to slightly brown. 9. When almost all the liquid is absorbed, remove casserole from oven and remove cover and let cool for 5 min. Once cooled, top with cilantro for garnish and enjoy!

MESA GRILL'S CAULIFLOWER-GREEN CHILE GRATIN

Steps:

• Preheat oven to 375 degrees F. Butter the bottom and sides of a 10 by 10 by 2-inch baking dish with 1 tablespoon butter. Set aside.
• Place the milk in a small saucepan and bring to a simmer over medium heat.
• Melt the remaining butter in a medium saucepan over medium heat. Add the flour and whisk until combined with the butter. Let the flour mixture cook for about 60 seconds, do not allow it to get dark. Slowly whisk in the hot milk and continue whisking until the mixture begins to thicken. Let the sauce cook for at least 4 to 5 minutes, whisking constantly. Remove the sauce from the heat and whisk in the Monterey Jack, Cheddar and Parmesan cheeses until slightly smooth, season well with salt and pepper.
• Place the cauliflower in a large bowl, add the cheese sauce, and poblano and stir until combined. Transfer mixture to the prepared pan and dot the top with the goat cheese. Bake until the cauliflower is tender and the top is lightly golden brown, about 30 to 40 minutes. Remove from the oven and let rest 10 minutes before serving.

CAULIFLOWER RICE CHICKEN BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a large bowl, mix together the cauliflower rice, broccoli, chicken, mozzarella, ½ cup cheddar, the garlic powder, onion powder, and salt until well combined.
• Transfer the mixture to a baking dish and cover with aluminum foil. Bake for 40 minutes.
• Uncover the pan and top with the remaining ½ cup cheddar cheese. Bake for 10 minutes more, until the cheese is melted.
• Let cool for 5-10 minutes before serving.
• Enjoy!

CAULIFLOWER, RICE & SWISS CHEESE CASSEROLE

Steps:

• Preheat oven to 350°.
• To toast the walnuts, heat them in a dry pan over low heat, stirring occasionally, until they are fragrant and showing some oil. Remove from heat and let cool.
• Sauté the onion and mushrooms in 2 Tbl butter over medium heat until onion begins to soften, and mushrooms give up some of their liquid -- about 5 minutes.
• Stir in the lemon juice and sauté a minute more.
• Separately, sauté the cauliflower in 1 Tbl butter along with the garlic, basil, salt and pepper, until the cauliflower is just tender.
• Combine the onions, cauliflower, rice, Swiss cheese and toasted walnuts and mix thoroughly.
• Place in a casserole dish and bake, covered, for 30 to 40 minutes.