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If you are eating low-card, try this tasty Mexican casserole recipe that uses cauliflower rice and your favorite cheese. Garnish as you like.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pulse cauliflower florets in a food processor until chopped into rice-sized pieces. Transfer riced cauliflower to a microwave-safe bowl.

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  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with cooking spray.

  • Warm a skillet over medium heat. Add red and green bell pepper, onion, jalapeno pepper, chili powder, and cumin. Cook, stirring every 2 minutes, until peppers are soft and roasted, 5 to 10 minutes. Remove from heat.

  • Cook cauliflower rice in the microwave for 3 minutes. Stir in tomatoes and 1 cup shredded Cheddar cheese. Add bell pepper mixture and stir to combine.

  • Spread cauliflower mixture into the prepared baking dish. Top casserole with remaining Cheddar cheese.

  • Bake casserole in the preheated oven until melted, 30 to 35 minutes.

Cook's Note:

Use any shredded cheese you prefer.

Nutrition Facts

160 calories; protein 9.7g; carbohydrates 10g; fat 9.8g; cholesterol 29.7mg; sodium 213mg. Full Nutrition
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