Cheesy Chipotle Cauliflower Casserole (Low Carb and Gluten Free)
Try this Cheesy Chipotle Cauliflower Casserole recipe, or contribute your own.
Try this Cheesy Chipotle Cauliflower Casserole recipe, or contribute your own.
- salt and pepper to taste
- 1/2 cup sour cream
- 1/4 tsp garlic powder
- 1 cup sharp cheddar cheese shredded
- 1 tbsp butter
- 2 tbsp heavy cream
- 1 head of cauliflower
- 1/2 cup salsa verde
- 1/4 cup sharp cheddar cheese shredded
- 1 tbsp (or more) chopped chipotles in adobo sauce (canned
- 1/2 cup chopped raw tomatoes
- 1/4 cup chopped pickled jalapenos (optional)
- Carbohydrate 11.0484362558518 g
- Cholesterol 64.4423437625639 mg
- Fat 21.0924378177666 g
- Fiber 3.61107499933243 g
- Protein 13.8872203130815 g
- Saturated Fat 13.0114287525103 g
- Serving Size 1 1 serving (242g)
- Sodium 549.75689382464 mg
- Sugar 7.43736125651933 g
- Trans Fat 1.59336656398489 g
- Calories 283 calories
Step-by-step
- 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.
- 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.
Chipotle Peppers
Smoky chipotle chiles packed in adobo paste provide the primary heat and depth in this dish. Mincing the peppers finely before blending ensures the capsaicin distributes evenly rather than concentrating in hot pockets. Adjust the amount downward if sensitive to smoke, or retain the seeds for a sharper burn.Steaming and Pureeing
Microwaving the cauliflower with heavy cream and butter traps moisture within the vegetable while softening the cell walls. Process the hot florets immediately in a food processor while steam can still escape through the feed tube, preventing a watery emulsion. Blend until completely smooth before transferring the mixture to an 8x8-inch baking dish.Bake and Rest
Bake the assembled layers at 375 degrees Fahrenheit for 30 to 40 minutes until the cheddar turns golden brown and bubbles at the edges. Allow the dish to rest for 5 minutes off the heat so the internal starches firm up for clean slicing. Refrigerate leftovers in an airtight container for up to three days, noting that reheated portions often release additional moisture.
