4.9 from 81 votes
Mexican Cauliflower Rice Casserole
This Mexican Cauliflower Rice Casserole features sautéed bell pepper, onion, and jalapeño gently simmered with cauliflower rice and chopped tomatoes, seasoned with cumin, chili powder, and salt. Beaten eggs bind the mixture, while shredded goat milk cheddar adds a mild tangy richness. Baked until the eggs set and cheese browns slightly, it creates a satisfying vegetarian casserole with a firm yet tender texture, ideal for a main or side dish.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
4
Calories:
122 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 122
% 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.