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Cheesy 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

Scale

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:

  1. 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:

  1. 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.
  2. 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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