Baked Cheesy Cauliflower Rice

Baked Cheesy Cauliflower Rice is a hot and cheesy casserole that’s just 5 ingredients and 30 minutes to make. This low-carb, gluten-free side is creamy and so flavorful!

Cauliflower is pretty close to magic in my book.

I could eat roasted cauliflower every other day and be oh so very happy.

(Maybe that’s why I use it to make things like cauliflower tacos.)

I love a mashed cauliflower casserole with cheese and bacon and my quick and easy cauliflower fried rice with chicken is a delicious dinner.

I’m even a fan of cauliflower crust pizza.

All the ways, all the time, gimme more cauliflower.

Today we’re making a baked cheesy cauliflower rice casserole.

It’s hot and cheesy, creamy and flavorful and has such a good consistency.

It makes a very versatile side dish to serve with chicken, pork chops, or to use as a healthier version of mashed potatoes.

This recipe also is vegetarian, gluten-free, low carb and keto friendly.

A great one for accommodating a variety of dietary needs and preferences!

Plus, this is just 5 ingredients and all you have to do is mix everything together and put it in your baking dish.

Easy, easy!

OK, let's get cooking.

Now, I’ve got some notes, tips and substitutions coming up below on how to make baked cheesy cauliflower rice. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

• Cauliflower: You can use a large bag of frozen cauliflower rice or make your own cauliflower rice from a medium to large head of cauliflower. You need about 5 ½ cups.
• Sour cream: Sour cream or plain Greek yogurt are both fine to use here. Nonfat is fine as well if that’s what you have.
• Mayonnaise: I like the texture and creaminess this gives. Reduced fat is fine to use. You can also sub more sour cream/Greek yogurt if you’d rather.
• Cheese: We love a sharp cheddar cheese for this recipe, regular or white cheddar. You could also try this recipe with another type of cheese, like a Montery Jack or Mexican blend cheese.

As mentioned, this is just 5 ingredients total for the recipe. (Plus salt and pepper, but I don’t count those cause you better have some in your kitchen if you’re trying to cook!)

However, you can absolutely have some fun with toppings after this cauliflower casserole comes out of the oven.

Here are a few ideas.

Topping Ideas:

• Chopped fresh chives
• Sliced green onions
• Chopped fresh herbs (such as parsley)
• Cooked, crumbled bacon
• Extra shredded cheese
• Hot sauce or sriracha

Mix and match and use your favorites.

Last thing, let’s talk about what to do with any leftovers.

Leftover cheesy cauliflower rice, once cooled, can be stored in the refrigerator for up to 3-4 days. Reheat until hot and serve.

I don’t recommend freezing it because the consistency and texture can be off after freezing and thawing.

I hope you give this a try soon for a new healthy side dish!

Enjoy!

XO,

Kathryn

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4 from 1 vote

Baked Cheesy Cauliflower Rice

Baked Cheesy Cauliflower Rice is a hot and cheesy casserole that’s just 5 ingredients and 30 minutes to make. This low-carb, gluten-free side is creamy and so flavorful!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Yield: 4 -6 servings

1x2x3x

Cook Mode

Ingredients

• 24 oz. frozen cauliflower rice (or 1 large head of cauliflower, riced - about 5 ½ cups)
• ¾ cup sour cream or plain Greek yogurt
• ¼ cup mayonnaise (see notes)
• 2 cups shredded sharp cheddar cheese, divided
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Optional toppings:

• Extra cheese, chopped fresh chives or green onions, chopped fresh herbs, cooked, crumbled bacon, hot sauce, etc.

Instructions

• Preheat the oven to 400. Spray a 9x9 or 2-quart casserole dish with cooking spray.
• In a large bowl, combine the riced cauliflower, sour cream, mayonnaise, 1 cup of shredded cheddar, garlic, salt and pepper. Mix well to combine then transfer to the prepared casserole dish and smooth into an even layer.
• Sprinkle with the remaining 1 cup of cheese.
• Bake at 400 for 20-25 minutes, until hot and cheese is melted. Serve and enjoy!

Notes

Cauliflower: You can use a large bag of frozen cauliflower rice or make your own cauliflower rice from a medium to large head of cauliflower. You need about 5 ½ cups.

Sour cream: Sour cream or plain Greek yogurt are both fine to use here. Nonfat is fine as well if that’s what you have.

Mayonnaise: I like the texture and creaminess this gives. Reduced fat is fine to use. You can also sub more sour cream/Greek yogurt if you’d rather.

Cheese: We love a sharp cheddar cheese for this recipe, regular or white cheddar. You could also try this recipe with another type of cheese, like a Montery Jack or Mexican blend cheese.

Leftovers: Leftover cheesy cauliflower rice, once cooled, can be stored in the refrigerator for up to 3-4 days. Reheat until hot and serve. I don’t recommend freezing it because the consistency and texture can be off after freezing and thawing.

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 10g | Protein: 15g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 567mg | Fiber: 2g | Sugar: 4g

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