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Thu, Jun-12-14, 17:35
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![ccotta's Avatar](images/avatars/palmsun.gif) |
Registered Member
Posts: 97
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Plan: Low Carb /CAD/Veg(ish)
Stats: 192/185/150
BF:
Progress: 17%
Location: Northwest
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Cauli-rice Mexi Casserole
Hi, this is my favorite dish to make right now. I posted it in "Today's Lunch," but it fits better here. I used to make this with rice and have been so excited since I discovered it works with cauliflower! I think adding chicken would make it more of a main dish, but I am fine without the meat.
Ingredients:
1 bag of frozen cauliflower (cook as directed, then drain and use a potato masher)
2-3 cups of cheese (your choice but I like sharp cheddar and Monterrey Jack)
1 pint of sour cream
1 can of diced green chilis and/or jalapenos
Season to taste (salt, pepper, garlic salt)
Mix all ingredients, but save 1 cup of cheese for top. Use butter or PAM on casserole dish. Bake at 415 until cheese is melted and golden, about 30 minutes. Makes really good leftovers too!
Last edited by ccotta : Thu, Jun-12-14 at 18:11.
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