Plate Diaries

Food & Family

Mexican Cauliflower Rice Casserole

Trying to find some healthy “Cauliflower Rice” recipes? This is a good one with my own spin on it.

I added ground turkey to my recipe to add protein and little more substance, seasoned with whole 30 taco seasoning.

“This Cauliflower Rice Casserole is:

  • An easy skillet meal, requiring just 30 minutes of hands-on preparation
  • Slightly spicy, which you can adjust to your tastes as you go
  • Loaded with healthy vegetables
  • Vegetarian, but you can make it vegan if you omit the eggs and cheese or you can add meat, if you prefer. Make it your own!
  • Higher in protein, thanks to the addition of protein-rich eggs, without becoming a frittata. (They pretty much go undetected in this dish.)
  • A delicious cross between taco filling and a Mexican Lasagna”

RECIPE BY:  DETOXINSTA

Mexican Cauliflower Rice Casserole
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Ingredients
  • 1 tablespoon olive oil
  • 1 red onion , chopped
  • 1 bell pepper , chopped
  • 1 jalapeno , diced, white pith and seeds removed
  • 1 clove garlic , minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Pinch of cayenne pepper (optional)
  • 1 (26.5 oz) box chopped tomatoes
  • 1 1/2 teaspoons salt
  • 1 pound cauliflower rice
  • 3 eggs , beaten
  • 2 to 3 ounces goat cheddar cheese , shredded
Instructions
  1. Preheat the oven to 350ºF. Heat the olive oil in a deep oven-safe skillet or Dutch oven over medium heat and saute the onion, bell pepper, and jalapeño until tender, about 10 minutes.
  2. Add in the garlic, cumin, chili powder, and cayenne pepper, if using, and saute for one more minute. Add in the chopped tomatoes, salt, and cauliflower rice and stir well. Once the tomatoes start simmering, lower the heat and cover the pan to let the vegetables cook until tender, about 8 to 10 minutes.
  3. Once tender, turn off the heat, remove the lid and give the vegetables a stir. Adjust any seasoning to taste then add in the beaten eggs. Stir well to make sure the eggs are well incorporated throughout the vegetables. Top with a sprinkling of cheese, then place the pan in the oven to bake for 30 minutes at 350ºF.
  4. The casserole is done when the eggs are cooked through and the cheese is bubbly and staring to turn golden. Let the casserole rest for 10 minutes before serving.
  5. Leftovers can be stored in an airtight container in the fridge for up to a week.