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Mexican Cauliflower Rice Casserole

Mexican Cauliflower Rice Casserole

The ultimate comfort food, Mexican Cauliflower Rice Casserole is a deliciously healthy and easy weeknight dinner. Packed with vibrant veggies and spices, this casserole brings a taste of Mexico to your table. It's a dish the whole family will love!
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Course Dinner, Side Dishes
Cuisine Mexican
Servings 4 servings
Calories 350 kcal

Equipment

  • Skillet
  • Frying Pan
  • Oven
  • Saucepan
  • Chef's Knife
  • Cutting Board
  • Wooden Spoon
  • Baking Sheet

Ingredients
  

  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 1 bell pepper, chopped
  • 1 jalapeño, diced, white pith and seeds removed
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Pinch cayenne pepper (optional)
  • 1 box chopped tomatoes (26.5 oz)
  • 1.5 teaspoons salt
  • 1 pound cauliflower rice
  • 3 eggs, beaten
  • 2 to 3 ounces goat cheddar cheese, shredded

Instructions
 

  • Preheat the oven to 350ºF.
  • Heat the olive oil in a deep oven-safe skillet or Dutch oven over medium heat and sauté the red onion, bell pepper, and jalapeño until tender, about 10 minutes.
  • Add in the garlic, ground cumin, chili powder, and cayenne pepper (if using), and sauté for one more minute.
  • Add in the chopped tomatoes, salt, and cauliflower rice and stir well.
  • Once the tomatoes start simmering, lower the heat and cover the pan to let the vegetables cook until tender, about 8 to 10 minutes.
  • Once tender, turn off the heat, remove the lid and give the vegetables a stir.
  • Adjust any seasoning to taste then add in the beaten eggs. Stir well to make sure the eggs are well incorporated throughout the vegetables.
  • Top with a sprinkling of cheese, then place the pan in the oven to bake for 30 minutes at 350ºF.
  • The casserole is done when the eggs are cooked through and the cheese is bubbly and starting to turn golden.
  • Let the casserole rest for 10 minutes before serving.
  • Leftovers can be stored in an airtight container in the fridge for up to a week.

Notes

  • Tip 1: Store leftovers in an airtight container in the fridge for up to a week.
  • Tip 2: Freeze the casserole before baking for up to three months, thaw overnight, and bake as directed.
  • Tip 3: Try different cheeses like mozzarella or pepper jack for variety.
  • Tip 4: For added protein, mix in black beans or shredded chicken.
  • Tip 5: Fresh cilantro or avocado slices make great toppings.
Keyword Cauliflower Rice Casserole, Healthy Casserole, Mexican Recipes, Vegetable Casserole