Ingredients
Scale
- 1 medium head of cauliflower, cut into florets
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup diced green chiles (canned or fresh)
- ½ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- Step 2: Steam the cauliflower florets in a pot for about 5-7 minutes until tender but not mushy. Drain well and set aside.
- Step 3: In a large mixing bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.
- Step 4: Fold in the steamed cauliflower, diced green chiles, and half of the shredded cheddar cheese into the cream cheese mixture until everything is evenly coated.
- Step 5: Transfer the mixture into the prepared baking dish and spread it out evenly. Top with the remaining cheddar cheese and bake for 25-30 minutes until bubbly and golden brown on top.
Notes
- For optimal freshness, store any leftover green chile cauliflower casserole in an airtight container in the refrigerator for up to 3 days.
- When reheating, try using the oven instead of the microwave to maintain the casserole's creamy texture; simply cover it with foil and warm it at 350°F (175°C) until heated through.
- Serve this dish alongside a fresh green salad or with grilled chicken for a complete low-carb meal that balances flavors and textures beautifully.
- For an extra kick, consider adding some diced jalapeños or swapping out half of the cheddar cheese for pepper jack cheese to enhance the flavor profile!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Protein: 2g