Mexican Cauliflower Casserole
For a fulfilling guilt-free meal, you can try this low-carb casserole alternative.
Ingredients
- 1 head cauliflower
- 1 each Red & Green Bell Peppers
- 1 jalapeno
- 1/2 onion
- 8 grape tomatoes
- 1 1/2 cups cheddar cheese
- 1 t cumin
- 1 t chili powder
Instructions
- Preheat the oven to 350 degrees.
- Slice the tomatoes in halves and set aside.
- Dice the onion and peppers.
- Heat 1T olive in over medium heat.
- Add peppers, onions, chili powder and cumin. Stir frequently until the vegetables are softened, then remove from heat.
- Quarter the cauliflower, then core and remove the leaves. Chop in smaller pieces, then add to the blender/food processor. Add water & blend to a fine consistency. Strain the cauliflower in a sieve, removing as much of the water as possible.
- In a large bowl, mix all ingredients, reserving about 1/2 cup of the cheese for the top of the casserole.
- Spread the casserole into a baking dish and top with the remaining 1/2 cup cheese. Bake until the cheese fully melts and is slightly browned.
- Top with chopped tomatoes or a dollop of sour cream and salsa.
Notes
There are many ways to Rice the cauliflower in step 6, it's all a matter of personal preference. The goal is the shred it so it resembles a rice-like consistency with minimal mess.