Recently I posted the low carb Pepperoni Pizza Cauliflower Casserole, which has been wildly popular here on IBIH. I still make it often, because it’s easy and sooo satisfying! Since that combination worked so well, I thought why not incorporate another of my favorite flavor profiles into it, and give it a Mexican twist?
So I experimented, and created this low carb cheesy chipotle version. It was a raging success! Even Mr. Hungry, a sworn hater of all things cauliflower, asked for a second bite of this one when he tasted it. I think the secret was the chipotle’s that I added to the puree – it really masks the cauliflower flavor and gives it a lovely smokiness.
I was going to call it “Nacho Mama’s Cauliflower Casserole” but stupid SEO is always ruining my fun, and stifling my creative genius when it comes to post titles. First world food blogger problems.
Originally I made it pretty with the tomatoes and sour cream as seen above. But then it got cold when I was taking the photos, and so I piled some more cheese and salsa onto it and threw it in the oven to reheat. I forgot about it, and it was in there for about half an hour before I remembered and took it out. That’s when this happened…
[pinterest text=”Cheesy Chipotle Cauliflower Casserole (low carb and gluten free) – ibreatheimhungry.com” layout=”horizontal” image=”https://www.ibreatheimhungry.com/wp-content/uploads/2013/07/chipotlecauli2small-700×866.jpg”]
Oh man, it was soooo good! The cheese turned all crispy around the edges, and the cauliflower puree absorbed more of the green salsa and chipotle flavors, and it all just got super concentrated and cheesy. Om nom nom….
It’s hard to say if I liked this one better than the pepperoni pizza – that’s like choosing between cheesecake and ice cream, they’re both delicious in a different way. If you enjoy Mexican flavors though, I’m pretty sure you’ll agree that this one is a winner on every front!
[pinterest text=”Cheesy Chipotle Cauliflower Casserole (low carb and gluten free) – ibreatheimhungry.com” layout=”horizontal” image=”https://www.ibreatheimhungry.com/wp-content/uploads/2013/07/chipotlecauli1small-680×950.jpg”]
PrintCheesy Chipotle Cauliflower Casserole (Low Carb and Gluten Free)
- Yield: 4 servings 1x
Description
A low carb and gluten free cauliflower casserole recipe with a Mexican twist!
Ingredients
For the puree:
- 1 head of cauliflower
- 2 Tbsp heavy cream
- 1 Tbsp butter
- 1/4 cup sharp cheddar cheese, shredded
- 1 Tbsp (or more) chopped chipotles in adobo sauce (canned)
- 1/4 tsp garlic powder
- salt and pepper to taste
For the casserole:
- 1/2 cup salsa verde
- 1/2 cup sour cream
- 1/2 cup chopped raw tomatoes
- 1/4 cup chopped pickled jalapenos (optional)
- 1 cup sharp cheddar cheese, shredded
Instructions
For the puree:
- Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six – eight minutes on high (or until cauliflower is tender). Remove from the microwave and put into a high speed blender or food processor along with the cheese, chipotles, and garlic powder. Puree until smooth. Season with salt and pepper to taste.
For the casserole:
- Spread the puree in an 8 x 8 casserole dish. Spread on the sour cream, then the salsa verde. Sprinkle the chopped tomatoes and jalapenos on top. Cover with the shredded cheese.
- Bake in the oven for 30 – 40 minutes at 375 degrees (F), or until the cheese is golden brown and bubbling. Cool for 5 minutes before serving.
Notes
Approx nutrition info. per serving: 335 calories, 26g fat, 6g net carbs, 14g protein
Nutrition
- Serving Size: 4 inch square
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Becky says
I used frozen cauliflower, its easier than cutting up a head of it and works just as well:-) great recipes…keep em’ coming!
Mellissa Sevigny says
Thanks! And frozen cauliflower is my new best friend! :)
Buttoni says
This sounds delicious, Melissa. I’ll be trying this out soon!
Karen R says
This sounds fantastic, but I’m wondering could I do it with fat free half and half instead of heavy whipping cream? I’m trying to balance between lower carb and lower fat, too.
Thanks,
Karen
Mellissa Sevigny says
Absolutely Karen!
Sheila says
I’ve made this dish two times now – and it’s so lovely. Even hubby loves it, even though he’s quite skeptical with all og my “strange low-carb-food”!
I like it so much, that I had to share the recipe with a post on my blog. (It’s written in danish, though..)
There is – of course – links to your blog and the recipe. Thanks for wonderful inspiration :)
Sylvia says
What if you are sensitive to spices I usually stay away from recipes with some of those ingredients can you substitute something else?
Mellissa Sevigny says
Hi Sylvia – the spicy component in this dish is the chipotle – you can omit it or reduce it, but it will definitely alter the flavor so be aware of that. It will be more like an even cheesier version of my better than potatoes cheesy cauliflower puree – which sounds good to me! :)
Anne says
Any suggestions for pairing for my vegetarian diabetic daughter. This seems like a dip but corn chips are obviously out of the question.
Mellissa Sevigny says
The puree should be really thick so it’s not really that dip-like, I eat it with a fork and it’s very satisfying. However, if you want to dip it, you could certainly use celery sticks or flax crackers.
movita beaucoup says
GAH!! I love cauliflower! And cauliflower casseroles make me very, very happy. Throw in some cheese and chipotle? I just died. I am dead.
Mary I. says
What do I do with the chipotles and garlic powder? Do i add them before putting into the food processor or after? I’m hungry, so I’ll wing it, but I’d like to know if the chipotles are meant to be pulverized or not!
Mellissa Sevigny says
Thanks for catching that Mary, so sorry! I fixed the recipe – it should have read that you add the chipotles and garlic powder to the cauli before you puree it. Hope you were able to figure that out or that you’ll get this before you make it! Thanks and I hope you enjoy it!
Mary I. says
When you say salsa verde, are you talking about that wonderful roasted stuff you told us about, from Walmart? Because that’s what I have and I’m going to use it and make this tonight unless you tell me otherwise!
Mellissa Sevigny says
Hi Mary, I used the herndez brand this time because I didn’t have any more of the roasted one – but if you have it, definitely use it for an even better flavor!!!
Alice B. says
This combination of flavors also got me to thinking that a jalapeño popper inspired version would also probably be heavenly! I plan to try both versions, chipotle and jalapeño!
Thank you again, Mellissa!