Baked Cheesy Cauliflower Rice

4.50 from 2 votes

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

Cook Time20

Total Time30

Yield: 4 -6 servings

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

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