A cozy, low-carb cauliflower bake in green chile cream under melty Jack and cheddar.
13 steps, about 65 minutes start to finish.
Preheat oven to 325°F.
Rice the cauliflower using a food processor or box grater.
Steam riced cauliflower until just tender, then wring out as much moisture as possible in a cloth.
Melt butter in a skillet over medium heat. Cook onion and celery 5-7 minutes until softened.
Add garlic and green chiles; cook 1-2 minutes more.
Add heavy cream and reduce by half.
Turn off heat and stir in sour cream.
Mix cauliflower into the cream mixture.
Add half the cheese and stir to combine.
Season with salt, pepper, and optional garlic powder.
Spray a casserole dish with olive oil and pour in mixture.
Top with remaining cheese.
Bake at 325°F for 25 minutes until bubbly and cheese is melted and golden.
“Wring the steamed cauliflower out as dry as you can in a towel. That trapped water is what turns a casserole soupy, and dry cauliflower drinks up all that cheesy cream instead.”
