This creamy cauliflower rice casserole is a comforting dish that’s both tasty and healthy! It’s made with fluffy cauliflower rice, creamy cheese, and delicious seasonings that bring everything together.
I love how quickly this comes together, making it a great dinner option. Plus, it’s a fantastic way to sneak extra veggies into your meal. Who doesn’t love a cozy casserole? 😊
Key Ingredients & Substitutions
Cauliflower: The star of the dish! Using a large head gives about 4 cups of riced cauliflower. If you can’t find fresh, pre-riced cauliflower is a great shortcut. Just watch the cooking time!
Cheese: Sharp cheddar is what I love for that strong cheesy flavor. If you’re looking for a lighter option, milder cheeses like Monterey Jack or a blend can work too. For a vegan version, try cashew cheese or nutritional yeast for flavor.
Cream Cheese: This adds creaminess to the dish. If you’re avoiding dairy, use a plant-based cream cheese or silken tofu blended until smooth.
Panko Breadcrumbs: They give a lovely crunch on top! If you don’t have panko, regular breadcrumbs will work, but try toasting them in a little butter first to enhance the flavor.
How Do I Make Sure My Cauliflower Rice Is Perfectly Cooked?
Cooking cauliflower rice properly is key to a great casserole. Here’s how to get it just right:
- First, ricing can be done in a food processor or by grating cauliflower on a box grater.
- If using fresh cauliflower, steam lightly or microwave for just 2-3 minutes. It should be tender but not mushy. Drain excess moisture to avoid a soggy casserole.
- When sautéing, keep stirring to prevent it from browning too much; we want a soft texture to soak up all that creamy goodness.
By following these tips, your casserole will have the perfect texture, making it a delicious side or main dish!
How to Make Creamy Cauliflower Rice Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 large head cauliflower (about 4 cups riced cauliflower)
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/2 cup heavy cream or half-and-half
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup panko breadcrumbs
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This creamy casserole will take about 10 minutes to prepare and around 20-25 minutes to bake. So, in total, you’ll need about 35-40 minutes before you’re ready to dig into this delicious dish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it heats up, grease a medium-sized casserole dish with butter to prevent sticking.
2. Prepare the Cauliflower Rice:
To make the cauliflower rice, you can either pulse cauliflower florets in a food processor until they resemble rice, or use pre-riced cauliflower. If you’re using fresh, lightly steam or microwave it until just tender and then set aside.
3. Cook the Aromatics:
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook for about 3-4 minutes until it’s soft and translucent. Then, add the minced garlic and cook for another minute, just until fragrant.
4. Combine with Cauliflower:
Stir in the prepared cauliflower rice and continue to cook for 2-3 minutes, stirring occasionally. This helps to incorporate the flavors from the onions and garlic.
5. Create the Creamy Mixture:
Reduce the heat to low and add the cream cheese, cheddar cheese, Parmesan cheese, sour cream, and heavy cream to your skillet. Stir everything together until all the cheeses melt and you have a smooth and creamy mixture.
6. Season It Up:
Add salt, pepper, and garlic powder. Give it a taste and adjust the seasoning to your liking.
7. Transfer to Casserole Dish:
Pour the creamy cauliflower rice mixture into your greased casserole dish and spread it out evenly.
8. Add the Topping:
Sprinkle panko breadcrumbs evenly over the top to create a crunchy crust.
9. Bake to Perfection:
Pop the casserole into the preheated oven and bake for 20-25 minutes, or until it’s bubbling and the top is golden brown.
10. Garnish and Serve:
Once it’s done, remove it from the oven and, if you like, garnish with chopped fresh parsley. Let it cool for a few minutes before serving so it sets nicely.
Enjoy your warm, creamy cauliflower rice casserole! It’s great as a side dish or can be served as a satisfying vegetarian main course.
Can I Use Frozen Cauliflower for This Recipe?
Absolutely! Frozen cauliflower can be a great time-saver. Just make sure to thaw it completely and drain any excess moisture before ricing or using it in the recipe. This will help prevent a watery casserole.
Is There a Way to Make This Recipe Dairy-Free?
Yes! You can substitute the cream cheese with a plant-based cream cheese or mashed avocado for creaminess. For the cheeses, try using nutritional yeast and a dairy-free cheese alternative. Replace sour cream with coconut yogurt or cashew cream as well.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply put it in the microwave or warm it up in the oven at 350°F (175°C) until heated through.
Can I Add Other Vegetables to the Casserole?
Definitely! Feel free to add other veggies like spinach, mushrooms, or bell peppers to enhance the flavor and nutrition. Just be sure to pre-cook them slightly before mixing them in to ensure even cooking.