Description
This zesty low-carb Green Chile Cauliflower Casserole is the ultimate creamy, cheesy comfort food. By combining tender cauliflower florets with savory shredded chicken, roasted green chiles, and a rich, spiced cream sauce, this dish delivers a bold southwestern kick. It is a protein-rich, time-saving meal that is perfect for busy weeknights or hosting friends. This wholesome, gourmet-style casserole proves that healthy eating can be incredibly indulgent and deeply satisfying.
Ingredients
1 large head of cauliflower, cut into bite-sized florets
2 cups shredded cooked chicken breast
1 cup diced green chiles (canned, mild or hot)
1 cup sour cream
1/2 cup heavy cream
2 cups shredded Monterey Jack cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
Salt and black pepper to taste
1/4 cup chopped fresh cilantro (optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×9 inch baking dish.
Steam the cauliflower florets for 5–7 minutes until fork-tender and drain thoroughly.
In a large mixing bowl, combine the sour cream, heavy cream, garlic powder, onion powder, cumin, and half of the shredded cheese.
Fold in the steamed cauliflower, shredded chicken, and green chiles until evenly coated.
Transfer the mixture to the prepared baking dish and sprinkle with the remaining cheese.
Bake for 20 minutes until the cheese is melted and bubbling.
Let the dish rest for 5 minutes before topping with fresh cilantro and serving.
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to ensure the cheese stays crispy. For a vegetarian option, simply omit the chicken.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 85mg