Cauliflower Rice-Hatch Chile Casserole Recipe

Name: Cauliflower Rice-Hatch Chile Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads of cauliflower (any color); 1 tbsp Sea Salt (or as needed); 1 tbsp Ground Pepper; 2 tbsp EVOO; 1 1/2 cup Greek Yogurt (or as needed); 3 cups Low-Sodium Chicken Broth; 3 medium Hatch Chiles; 1/2 large Onion; 2 tbsp butter; 1 tsp Tandoori Spice (or use blend of cumin, coriander, ginger); 1 tsp chili powder; 1 tbsp Arrowroot Powder (use as thickener); 4 tbsp lime juice; 4 Pork Mild-Italian Sausage links (exclude if vegetarian...is optional, but highly recommended!); 1/2 lb. grated Mexican four-cheese blend (exclude if paleo, optional but highly recommended!); Some cilantro for topping (for garnish); Feel free to add any desired veggies!

Servings: persons

2 heads of cauliflower (any color)
1 tbsp Sea Salt (or as needed)
1 tbsp Ground Pepper
2 tbsp EVOO
1 1/2 cup Greek Yogurt (or as needed)
3 cups Low-Sodium Chicken Broth
3 medium Hatch Chiles
1/2 large Onion
2 tbsp butter
1 tsp Tandoori Spice (or use blend of cumin, coriander, ginger)
1 tsp chili powder
1 tbsp Arrowroot Powder (use as thickener)
4 tbsp lime juice
4 Pork Mild-Italian Sausage links (exclude if vegetarian...is optional, but highly recommended!)
1/2 lb. grated Mexican four-cheese blend (exclude if paleo, optional but highly recommended!)
Some cilantro for topping (for garnish)
Feel free to add any desired veggies!

1
["1. Wash and chop off stems of cauliflower. Reduce each floret to about the size of a quarter and steam until slightly softened. Will take about 10-15 min, so cook the sausage while waiting for the cauliflower to soften.", "", "2. Preheat oven to 350 degrees Fahrenheit and arrange rack one below the middle rack. Coat 13x9x2 inch casserole pan with dots of butter.", "", "3. Cook pork sausage links halfway in EVOO in a saucepan. When the sausages are almost browned, add chopped 1"" pieces of onion and hatch chiles to sauce pan. Cook until sausages are browned and onions and hatch chiles are brown around edges. Let cool and set aside in bowl.", "", "4. Once cauliflower is slightly softened and sausages, onions, and hatch chiles are cooked, separately chop up cauliflower into small rice-sized ""grains"

1015

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 heads of cauliflower (any color), 1 tbsp Sea Salt (or as needed), 1 tbsp Ground Pepper, 2 tbsp EVOO, and more.

Yes, Cauliflower Rice-Hatch Chile Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower Rice-Hatch Chile Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions