Cauliflower is pretty close to magic in my book. I could eat roasted cauliflower every other day and be oh so very happy. (Maybe that’s why I use it to make things like cauliflower tacos.) I love a mashed cauliflower casserole with cheese and bacon and my quick and easy cauliflower fried rice with chicken is a delicious dinner. I’m even a fan of cauliflower crust pizza. All the ways, all the time, gimme more cauliflower. Today we’re making a baked cheesy cauliflower rice casserole. It’s hot and cheesy, creamy and flavorful and has such a good consistency. It makes a very versatile side dish to serve with chicken, pork chops, or to use as a healthier version of mashed potatoes. This recipe also is vegetarian, gluten-free, low carb and keto friendly. A great one for accommodating a variety of dietary needs and preferences! Plus, this is just 5 ingredients and all you have to do is mix everything together and put it in your baking dish. Easy, easy! OK, let’s get cooking. Now, I’ve got some notes, tips and substitutions coming up below on how to make baked cheesy cauliflower rice. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Cauliflower: You can use a large bag of frozen cauliflower rice or make your own cauliflower rice from a medium to large head of cauliflower. You need about 5 ½ cups. Sour cream: Sour cream or plain Greek yogurt are both fine to use here. Nonfat is fine as well if that’s what you have. Mayonnaise: I like the texture and creaminess this gives. Reduced fat is fine to use. You can also sub more sour cream/Greek yogurt if you’d rather. Cheese: We love a sharp cheddar cheese for this recipe, regular or white cheddar. You could also try this recipe with another type of cheese, like a Montery Jack or Mexican blend cheese.
As mentioned, this is just 5 ingredients total for the recipe. (Plus salt and pepper, but I don’t count those cause you better have some in your kitchen if you’re trying to cook!) However, you can absolutely have some fun with toppings after this cauliflower casserole comes out of the oven. Here are a few ideas.
Topping Ideas:
Chopped fresh chives Sliced green onions Chopped fresh herbs (such as parsley) Cooked, crumbled bacon Extra shredded cheese Hot sauce or sriracha
Mix and match and use your favorites. Last thing, let’s talk about what to do with any leftovers. Leftover cheesy cauliflower rice, once cooled, can be stored in the refrigerator for up to 3-4 days. Reheat until hot and serve. I don’t recommend freezing it because the consistency and texture can be off after freezing and thawing. I hope you give this a try soon for a new healthy side dish! Enjoy! XO, Kathryn Cauliflower: You can use a large bag of frozen cauliflower rice or make your own cauliflower rice from a medium to large head of cauliflower. You need about 5 ½ cups. Sour cream: Sour cream or plain Greek yogurt are both fine to use here. Nonfat is fine as well if that’s what you have. Mayonnaise: I like the texture and creaminess this gives. Reduced fat is fine to use. You can also sub more sour cream/Greek yogurt if you’d rather. Cheese: We love a sharp cheddar cheese for this recipe, regular or white cheddar. You could also try this recipe with another type of cheese, like a Montery Jack or Mexican blend cheese. Leftovers: Leftover cheesy cauliflower rice, once cooled, can be stored in the refrigerator for up to 3-4 days. Reheat until hot and serve. I don’t recommend freezing it because the consistency and texture can be off after freezing and thawing.
