Side Pannel
Cheesy Chipotle Cauliflower Casserole (Low Carb and Gluten Free)
Cheesy Chipotle Cauliflower Casserole (Low Carb and Gluten Free)
- Recipe Submitted by Cool Whip on 09/16/2014
Category: Healthy Recipes, Casseroles, Cauliflower, Cheese
Ingredients List
- For the puree:
- 1 head of cauliflower
- 2 Tbsp heavy cream
- 1 Tbsp butter
- 1/4 cup sharp cheddar cheese, shredded
- 1 Tbsp (or more) chopped chipotles in adobo sauce (canned)
- 1/4 tsp garlic powder
- salt and pepper to taste
- For the casserole:
- 1/2 cup salsa verde
- 1/2 cup sour cream
- 1/2 cup chopped raw tomatoes
- 1/4 cup chopped pickled jalapenos (optional)
- 1 cup sharp cheddar cheese, shredded
Directions
1. For the puree:
Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six ”“ eight minutes on high (or until cauliflower is tender). Remove from the microwave and put into a high speed blender or food processor along with the cheese, chipotles, and garlic powder. Puree until smooth. Season with salt and pepper to taste.
2. For the casserole:
Spread the puree in an 8 x 8 casserole dish. Spread on the sour cream, then the salsa verde. Sprinkle the chopped tomatoes and jalapenos on top. Cover with the shredded cheese.
Bake in the oven for 30 ”“ 40 minutes at 375 degrees (F), or until the cheese is golden brown and bubbling. Cool for 5 minutes before serving.
Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six ”“ eight minutes on high (or until cauliflower is tender). Remove from the microwave and put into a high speed blender or food processor along with the cheese, chipotles, and garlic powder. Puree until smooth. Season with salt and pepper to taste.
2. For the casserole:
Spread the puree in an 8 x 8 casserole dish. Spread on the sour cream, then the salsa verde. Sprinkle the chopped tomatoes and jalapenos on top. Cover with the shredded cheese.
Bake in the oven for 30 ”“ 40 minutes at 375 degrees (F), or until the cheese is golden brown and bubbling. Cool for 5 minutes before serving.
Tweet