Cauliflower Rice Hatch Chile Casserole Recipes

CAULIFLOWER RICE-HATCH CHILE CASSEROLE

Steps:

• 1. Wash and chop off stems of cauliflower. Reduce each floret to about the size of a quarter and steam until slightly softened. Will take about 10-15 min, so cook the sausage while waiting for the cauliflower to soften. 2. Preheat oven to 350 degrees Fahrenheit and arrange rack one below the middle rack. Coat 13x9x2 inch casserole pan with dots of butter. 3. Cook pork sausage links halfway in EVOO in a saucepan. When the sausages are almost browned, add chopped 1" pieces of onion and hatch chiles to sauce pan. Cook until sausages are browned and onions and hatch chiles are brown around edges. Let cool and set aside in bowl. 4. Once cauliflower is slightly softened and sausages, onions, and hatch chiles are cooked, separately chop up cauliflower into small rice-sized "grains", chop cooled sausages into small bite-sized pieces, and separate onions and hatch chile pieces into 3 separate bowls. 5. Mix in salt, pepper, greek yogurt (substitute if paleo), Tandoori spice, chili powder, Arrowroot powder, and lime juice to cauliflower rice bowl and stir together. Add bite-size sausage pieces into cauliflower rice mix and pour entire mixture into large casserole dish making an even layer. 6. Pour low-sodium chicken broth directly into casserole dish on top of cauliflower rice/sausage layers and let liquid soak in. 7. Alternately add thin layers of shredded cheese blend (substitute if paleo) and cooked onion & hatch chile mixture. Repeat until all ingredients are gone. Dot casserole with butter. 8. Cover casserole dish with aluminum foil and bake for about 30 minutes or until most of the liquid has been absorbed and cheese is melted, bubbly, and is golden to slightly brown. 9. When almost all the liquid is absorbed, remove casserole from oven and remove cover and let cool for 5 min. Once cooled, top with cilantro for garnish and enjoy!

CAULIFLOWER RICE BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray or butter.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Reserve grease in the pan; place sausage into the prepared dish.
• Cook and stir cauliflower rice in the bacon grease over medium heat, actively stirring, until most of the moisture has been removed, 3 to 4 minutes. Place cauliflower in the casserole dish; mix in bell pepper and onion.
• Whisk eggs in a bowl with milk, 1/4 cup Cheddar cheese, salt, and pepper. Pour egg mixture over ingredients in the casserole dish; do not mix.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Add remaining cheese on top and continue to bake until melted, 3 to 4 minutes.