Mexican Cauliflower Rice Casserole

mexican cauliflower rice casserole in a pan with a wooden spoon

Looking for a new way to cook cauliflower rice? I usually use it in my Cauliflower “Fried” Rice because I think the soy sauce (or gluten-free tamari) completely masks the flavor of the cauliflower, as it also does in my Cauliflower Rice Jambalaya, but every now and then I want a different flavor profile. This time, I decided to give the cauliflower rice a Mexican flair with this Mexican Cauliflower Rice Casserole.

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

In this casserole, the cauliflower rice is almost reminiscent of taco meat thanks to its ground texture and spices. I used Trader Joe’s prepared Cauliflower Rice for convenience, but you can easily make your own by processing cauliflower florets and stems in a food processor, or grating them using the large holes on a box grater.

riced cauliflower and chopped tomatoes

I made this casserole using fresh tomatoes the first time around, but the flavor wasn’t nearly as good as the second time when I used a box of Pomi chopped tomatoes. I think the boxed tomatoes have a more concentrated flavor, which again helps to hide any “cauliflower flavor” that you might want to avoid, but feel free to use fresh tomatoes if they are in season where you live.

mexican cauliflower casserole in the oven

To make this dish heartier and more casserole-like, I added eggs for protein and topped it off with a layer of cheese. It bakes to perfection for a comforting vegetable-packed meal, but if you’d prefer to skip the eggs and cheese, you can simply serve it as a Vegan Mexican Cauliflower Rice Stir-Fry once the vegetables are all tender. (It’s done a lot faster that way, too!) Perhaps top it off with a creamy sweet potato cheese sauce? Or a sprinkling of Cashew Parmesan? These dairy-free options would make it Paleo-friendly, too.

However you serve this Mexican-inspired cauliflower rice casserole, I hope you’ll enjoy it.

mexican cauliflower rice casserole in a pan with a wooden spoon

4.88 from 8 votes
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Mexican Cauliflower Rice Casserole
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

This Mexican Cauliflower Rice Casserole is an easy and healthy vegetarian skillet meal that uses Trader Joe's Cauliflower Rice, with Vegan and Paleo options.

Course: Main Course
Servings: 4
Calories: 122 kcal
Author: Detoxinista.com
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.

scoop of mexican cauliflower casserole lifted up with a spoon

Substitution Notes:

  • I haven’t tried this recipe using frozen cauliflower rice, but I would guess it would have a similar result to using the fresh version. Let me know if you try it!
  • If you are trying to avoid nightshades, you might want to try using my Tomato-less Marinara Sauce instead of the chopped tomatoes in this recipe. (And then just skip the bell peppers, too.)
  • As always, if you try another other substitutions, please let us know in the comments below so that others can benefit from your experience.

Enjoy!

Reader Feedback: What’s your favorite way to cook with cauliflower rice? 

 

 

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Comments

Camille

Can you make this again and freeze for later? If so, how would you reheat it? Thinking this would be a great make-ahead postnatal meal. Thanks!

JC

This sounds delicious! Do you think a can of green chilies would compliment the recipe? Maybe instead of the jalapeños?

michelle

what is

1 (26.5 oz) box chopped tomatoes

Is that like a can of diced tomatoes or just tomatoes that are chopped?

    Megan Gilmore

    It is like a can of tomatoes– the kind I use has no added sugar, so be sure to check labels! I just prefer to use the boxed kind to avoid can linings when possible.

Kandice Ferris

I was feeling brave and made this for the first time when i had guests over 2 nights ago. It got great reviews! I really enjoyed it! Ive been eating simIlar to whole 30 for over a year and havent ventured INto Comforting casseroles until now and MY world is rocked! I made the cauliflower rice in my food processOr, easy peasy and yum! I made the recipe almost eXactly to yours with the exception of no JalapEnos and used a sprinkling of mexican cheese instead of goat cheese. Oh! And My inspiration for finding a casserole was my leftover roast chicken i shredded in my mixer. That was an excellent addition! MY large cast iron skillet was filled to the brim and fed us several times over 3 days. This dish is packed with nutrition and fills you up!! i love how its a one skillet mEal! I served it with a yummy little salad and thats all we needed:o) thank you so much for this creation!

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