Mexican Cauliflower Rice Casserole Recipe
Prep Time:
10 minutes
Cook Time:
38 minutes
Servings:
8 Servings
Ingredients
  • 1 small head cauliflower, chopped into florets, or 3 cups pre-made cauliflower rice
  • 1 tablespoon avocado oil
  • 1 diced onion
  • 1 diced red pepper
  • 3 cloves garlic, minced
  • 2 cups fire-roasted frozen corn
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 (4-ounce) can diced green chiles
  • ¼ cup green salsa
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon Mexican or regular oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • 1 cup cheddar cheese
  • ¼ cup chopped cilantro
Directions
  1. Add the cauliflower to a large food processor and pulse about 10 times to break down the cauliflower into rice-sized pieces. Be careful not to over-process.
  2. Preheat the oven to 350 F.
  3. Add the oil to a large pan over medium heat.
  4. Add the onion, red pepper, and garlic to the pan and saute for 8 minutes.
  5. Add the riced cauliflower, corn, black beans, pinto beans, diced tomatoes, green chiles, green salsa, chili powder, cumin, oregano, smoked paprika, and salt to the pan. Stir to blend.
  6. Transfer the mixture into a 9 x 13-inch baking dish.
  7. Add the cheese to the top of the mixture.
  8. Cover with foil and bake for 20 minutes.
  9. Remove the foil and bake uncovered for 10 more minutes.
  10. Top with cilantro and optional toppings, and serve.