There’s something so cozy about a bubbling dish of creamy, cheesy goodness coming out of the oven.
This cheesy cauliflower rice casserole has become one of my go-to comfort dishes—especially when I want something satisfying but still low-carb and veggie-packed.
It’s rich, savory, and melts in your mouth with every bite. Whether served as a side or a main, it’s always a crowd-pleaser.
Why I Love This Recipe
The perfect mix of creamy and cheesy in every spoonful
Easy to prep ahead and bake when ready
A great low-carb comfort food that doesn’t feel like a compromise
Works as a side dish or light vegetarian main
What You’ll Need (Ingredient Highlights)
Cauliflower rice – Use fresh or frozen; just make sure it’s dry before baking
Onions + celery – Add a savory, slightly sweet depth to the dish
Monterey Jack and sharp cheddar – For the ultimate gooey cheese pull
Green chiles – Mild and tangy, they balance the richness perfectly
Sour cream + heavy cream – Make it irresistibly creamy
Butter + seasonings – Round out the flavor and richness
Pro Tips Before You Start
Be sure to remove excess moisture from the cauliflower rice to avoid a soggy casserole
Let the cream reduce in the pan to thicken naturally—it adds richness without needing flour
Don’t skip the green chiles! They add a gentle kick and a bright contrast
Use full-fat dairy for the creamiest texture
How to Make Cheesy Cauliflower Rice Casserole
Step 1: Preheat and Prep
Preheat oven to 325°F (160°C). Grease or butter an 8×8-inch baking dish and set aside.
Step 2: Cook the Cauliflower Rice
If using frozen cauliflower rice, cook according to package directions (about 3 minutes).
If using fresh, steam it on the stovetop or microwave for 3–4 minutes until just tender.
Wrap the rice in paper towels and squeeze out excess moisture. Set aside.
Step 3: Sauté the Vegetables
In a medium skillet, melt butter over medium-high heat.
Add chopped celery and onions, sauté for 5–7 minutes until soft.
Reduce heat to medium, pour in the heavy cream, and stir constantly until it reduces by half and becomes thick and creamy.
Remove from heat.
Step 4: Combine the Casserole Mixture
In a large mixing bowl, add: Cauliflower rice, each shredded cheese, Drained green chiles, Sour cream, Cooked veggie-cream mixture.
Salt, black pepper, and granulated garlic.
Mix everything together until well combined.
Step 5: Assemble and Bake
Spread the mixture evenly in the prepared baking dish.
Top with the remaining cheese.
Bake for 20–25 minutes, until bubbly and golden at the edges.
Let rest for a few minutes before serving—and enjoy every cheesy bite!
What to Serve It With
Grilled chicken, pork chops, or baked salmon
As a stand-alone vegetarian main with a side salad
Roasted Brussels sprouts or garlic green beans
Variations / Substitutions
Swap cheddar for pepper jack for a spicy version
Use riced broccoli or a mix of cauliflower and broccoli
Add cooked chopped bacon or shredded chicken for a heartier casserole
Replace heavy cream with half-and-half if preferred
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently in the oven or microwave until warmed through.
You can also freeze the baked casserole (cooled completely) for up to 2 months.
FAQs
Can I use frozen cauliflower rice?
Yes, just cook it first and squeeze out all the moisture before mixing.
Is this casserole spicy?
Not really—green chiles are mild, but you can add heat with pepper jack or chili flakes.
Can I prep this in advance?
Absolutely. Assemble the casserole and refrigerate, then bake when ready.
Can I add protein?
Yes! Cooked shredded chicken, ground turkey, or bacon all work beautifully.
Can I make it dairy-free?
You could try using dairy-free cheeses and coconut cream, but results may vary in creaminess.
How do I make it more filling?
Add a protein like rotisserie chicken or mix in cooked quinoa or rice.
What if I don’t have green chiles?
You can substitute with chopped mild roasted peppers or leave them out altogether.
Final Thoughts
If you’ve been searching for a comforting, cheesy bake that doesn’t weigh you down, this cheesy cauliflower rice casserole is your answer.
It’s warm, rich, and so easy to love—whether you’re serving it to guests or just enjoying a quiet night in.
It’s proof that low-carb can still be seriously delicious.
Cheesy Cauliflower Rice Casserole
Ingredients
- 2 tbsp butter
- ¾ cup chopped onion
- ¾ cup chopped celery
- 2 cups cauliflower rice
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar
- 4 oz canned green chiles drained
- ½ cup full-fat sour cream
- ½ cup heavy cream
- 1½ tsp salt
- ½ tsp black pepper
- ½ tsp granulated garlic
Instructions
- Preheat oven to 325°F (160°C). Grease an 8×8-inch baking dish.
- Cook cauliflower rice (3–4 mins), then squeeze dry using paper towels. Set aside.
- Melt butter in a skillet over medium-high heat.
- Add onion and celery, sauté 5–7 mins.
- Lower heat, add heavy cream, and stir until thickened and reduced by half.
- In a large bowl, combine cauliflower rice, ½ cup of each cheese, green chiles, sour cream, veggie-cream mixture, and seasonings.
- See full steps with tips & photos → https://mischacrossing.com/cheesy-cauliflower-rice-casserole/
