Cauliflower Rice Cheesy Casserole Food

EASY CHEESY CAULIFLOWER RICE RECIPE

Steps:

• In a large skillet, melt butter and stir in the riced cauliflower on medium heat.
• Add garlic salt.
• Continue to cook the cauliflower for about 7 minutes until the cauliflower is less white and tender.
• Turn down the heat and stir in cream cheese, cheddar cheese, and milk until melted and combined.
• Season with the salt.
• Serve immediately.

LOADED CAULIFLOWER RICE CASSEROLE

Steps:

• Pre-heat oven to 400F. Combine riced cauliflower, butter, garlic, chives, sour cream, 2 cups of the cheese, and bacon (reserve 1/4 cup for garnish), in a large mixing bowl. Taste and season with salt and pepper.
• Pour into a 9x9 casserole dish. Top with the remaining cheese and bacon.
• Bake in the pre-heated oven, uncovered, for 20 minutes.
• Serve

CAULIFLOWER RICE CASSEROLE

Steps:

• Preheat oven to 425 F.
• Melt butter (2 tablespoons) in a large oven safe skillet.
• Add yellow onions (1 chopped), salt (1 teaspoon), and pepper (1/4 teaspoon), and saute over medium heat until onions become translucent - about 7 minutes.
• Lower the heat to medium-low and stir in heavy cream (1/4 cup), chicken broth (1 cup), Tabasco (1/2 teaspoon), thyme (1 teaspoon) and xanthan gum (1/2 teaspoon). Bring the combo to a gentle simmer.
• Simmer sauce for about 15 minutes - you'll know it's done once the sauce has reduced by half, and it coats the back of a spoon.
• Remove from heat and stir in sour cream (1 cup), until no lumps remain.
• Add cauliflower rice (3 cups), chicken (2-3 cups cooked and cubed) and broccoli florets (3 cups) and toss to evenly coat.
• Flatten the top of the casserole with the back of your spoon.
• Sprinkle the top of your pan with cheddar (2 cups) and bread crumbs or pork rinds (1 1/2 cups).
• Bake for 20 minutes, you'll know the casserole is done once it's heated through and the cheese starts to bubble. Enjoy!

CHEESY CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart baking dish.
• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, and steam until crisp-tender, about 5 minutes. Drain, and set aside.
• Combine sour cream, Cheddar cheese, corn flakes, bell peppers, and salt in a medium bowl. Stir in the cauliflower, and transfer to the prepared baking dish. Sprinkle Parmesan cheese and paprika over the top of the dish.
• Bake uncovered until heated through, 30 to 35 minutes.

CHEESY SKILLET CHICKEN AND CAULIFLOWER RICE

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the lemon juice, 1/4 cup of the yogurt, 1 tablespoon of the olive oil, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Place the chicken breasts on a cutting board. Pressing down on each breast firmly with your hand, cut it in half horizontally like a bagel, so you have 4 equal pieces. Add the chicken to the bowl and toss to coat. Let sit for 15 minutes.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Let the marinade drip off the chicken, then add the chicken to the skillet. Cook, untouched, until golden brown on the bottom and no longer sticking to the skillet, 6 to 7 minutes. Flip the chicken and continue to cook until it releases easily from the skillet, 3 to 4 minutes more. Transfer to a plate and set aside.
• Add the onion to the skillet and cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until softened and translucent, about 7 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Gently fold in the Parmesan, riced cauliflower, beans, broccoli, 1/2 cup of the Cheddar, remaining 1/2 cup yogurt, 1 teaspoon salt and a few grinds of pepper. Transfer the chicken and any juices back to the skillet and sprinkle the remaining 1/2 cup Cheddar over the top. Bake until the cheese has melted, the chicken is cooked through and the vegetables are warm, 8 to 10 minutes. Let cool slightly before serving.

CURRY CAULIFLOWER AND RICE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Toss the cauliflower with 2 tablespoons of the coconut oil, 1/2 teaspoon salt and some pepper. Transfer to a baking sheet and roast until it starts to brown, 15 to 20 minutes. Remove the cauliflower and set aside.
• Lower the oven temperature to 350 degrees F.
• In a saucepan over medium heat, combine 2 tablespoons of the coconut oil and the flour and cook until smooth and bubbly, about 3 minutes. Whisk in the milk and curry powder and season with 1/2 teaspoon salt and some pepper. Bring to a simmer and cook until smooth, about 5 minutes. Stir in the cheese and mix until melted.
• In an 8-by-8-inch casserole dish, layer the rice and then the cauliflower. Pour the curry sauce over the top and gently combine. Toss the remaining tablespoon of coconut oil with the breadcrumbs and a pinch of salt. Top the casserole with the breadcrumbs and bake until golden brown, 25 to 30 minutes.

CHEESY CAULIFLOWER BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add onion and chopped peppers to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. In a large bowl, whisk eggs and ricotta. Stir in riced cauliflower, shredded cheeses, bacon, onion mixture, pepper and salt. Pour into a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted near the center comes out clean, 40-45 minutes. Let stand 10 minutes before serving., Freeze option: Cool baked casserole completely; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

RICE, BROCCOLI AND CAULIFLOWER CASSEROLE

Steps:

• In a large saucepan, bring water to a boil. Add rice to pan, cover, and simmer over medium-low heat for 5 minutes.
• Add broccoli and cauliflower to pan, cover, and simmer for an additional 10 minutes or until vegetables are tender but crisy, and strain any remaining water out of pan.
• Place rice and vegetables in a greased 13x 9x 2", or a greased 2 -1/2 quart baking dish and set aside.
• Meanwhile in a bowl, combine cheese, sour cream, green chiles, 2 tablespoons butter, salt and pepper. Pour cheese mixture over the rice and vegetables and stir to coat.
• Sprinkle stuffing or bread crumbs evenly over dish and add the other 2 tablespoons butter on top. Bake, uncovered, at 350ºF. until heated through and serve warm.
• NOTE: It may be served immediately, but for a thicker sauce, allow to cool for 5-10 minutes before serving.

CHEESY CAULIFLOWER CASSEROLE

Steps:

• Preheat your oven's broiler.
• Combine saltine crackers and butter in small bowl, mash until soft. Set aside.
• Place steamed cauliflower into a 9 x 13 inch casserole dish.
• In a small saucepan, combine milk and mayonnaise with whisk.
• Bring mixture to a boil; boil for 1 minute.
• Remove the pan from heat and stir in cheese until melted.
• Pour over cauliflower.
• Crumble cracker mixture over cauliflower.
• Broil until golden brown.

CAULIFLOWER, RICE & SWISS CHEESE CASSEROLE

Steps:

• Preheat oven to 350°.
• To toast the walnuts, heat them in a dry pan over low heat, stirring occasionally, until they are fragrant and showing some oil. Remove from heat and let cool.
• Sauté the onion and mushrooms in 2 Tbl butter over medium heat until onion begins to soften, and mushrooms give up some of their liquid -- about 5 minutes.
• Stir in the lemon juice and sauté a minute more.
• Separately, sauté the cauliflower in 1 Tbl butter along with the garlic, basil, salt and pepper, until the cauliflower is just tender.
• Combine the onions, cauliflower, rice, Swiss cheese and toasted walnuts and mix thoroughly.
• Place in a casserole dish and bake, covered, for 30 to 40 minutes.