Mexican Cauliflower Rice Casserole
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
122 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Cauliflower Rice Casserole
Description
The recipe begins by sautéing red onion, bell pepper, and jalapeño in olive oil until tender, allowing their natural sweetness and mild heat to develop. Garlic and warm spices like cumin and chili powder are added briefly to release their aromas. Incorporating chopped tomatoes and cauliflower rice provides moisture and substance, simmered until vegetables are softened.
Once the vegetables are tender, beaten eggs are stirred in to bind the ingredients together. The mixture is topped with shredded goat milk cheddar cheese, which melts during baking, lending a subtle tang and smooth texture. Baking at 350°F until the eggs cook through and cheese browns yields a firm, cohesive casserole with appealing color on top.
This dish works well as a gluten-free, veggie-forward main or side. The combination of creamy cheese, tender vegetables, and warming spices offers a balanced flavor. Its make-ahead capability and reheating suitability extend its practicality for meal planning.
Ingredients
- 1 tablespoon olive oil
- 1 red onion , chopped
- 1 bell pepper , chopped
- 1 jalapeño , diced, white pith and seeds removed
- 1 clove garlic , minced
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- cayenne pepper optional, pinch
- 1 chopped tomatoes 26.5 oz, from box
- 1 1/2 teaspoons salt
- 1 pound cauliflower rice
- 3 egg beaten
- 2 cheddar cheese shredded, goat milk, up to 3 ounces
Instructions
- Preheat the oven to 350ºF. Heat the olive oil in a deep oven-safe skillet or Dutch oven over medium heat and saute the onion, bell pepper, and jalapeño until tender, about 10 minutes.
- Add in the garlic, cumin, chili powder, and cayenne pepper, if using, and saute for one more minute. Add in the chopped tomatoes, salt, and cauliflower rice and stir well. Once the tomatoes start simmering, lower the heat and cover the pan to let the vegetables cook until tender, about 8 to 10 minutes.
- Once tender, turn off the heat, remove the lid and give the vegetables a stir. Adjust any seasoning to taste then add in the beaten eggs. Stir well to make sure the eggs are well incorporated throughout the vegetables. Top with a sprinkling of cheese, then place the pan in the oven to bake for 30 minutes at 350ºF.
- The casserole is done when the eggs are cooked through and the cheese is bubbly and staring to turn golden. Let the casserole rest for 10 minutes before serving.
- Leftovers can be stored in an airtight container in the fridge for up to a week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 122mg | 41% |
| Sodium | 91mg | 4% |
| Potassium | 443mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 61.1mg | 68% |
| Calcium | 54mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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