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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.
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.
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.
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
- 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.
- 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.
- 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.
- 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.
- Leftovers can be stored in an airtight container in the fridge for up to a week.
Nutrition
Per Serving: Calories: 122, Fat: 7g, Carbohydrates: 9g, Fiber: 3g, Protein: 6g
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!
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Reader Feedback: What’s your favorite way to cook with cauliflower rice?
Delicious! I seriously have the PICKIEST eaters (5 kids under 12 and a husband who is wary of too many veggies), and this was a success with everyone who was willing to taste it (can’t count the 2 littlest ones…they don’t like anything)! Delicious!!!
YAY!! I’m glad it was a hit. 🙂
This looks delicious! Do you think I can substitute goat cheddar cheese with Goat Gouda cheese (Trader Joe’s)? That is, the important part is that it’s from goat milk, right? Thank you!
Yes, goat’s milk is easier to digest than cow’s milk. If you think you’ll like the gouda flavor with the Mexican flavors, go for it!
I made it with a bag of frozen TJ cauliflower and it worked great ( also great recipe to use as a base for paleo jambalaya or paella )
Love your recipes!
Hi Megan! Where do you buy your goat cheddar?
Whole foods usually carries the raw versions, but Trader Joe’s sells a pasteurized goat cheddar by the block, too!
Sounds delicious! If adding chicken, would you cook it with the veggies before baking? Or cook it separate & then add before baking? Thanks in advance for the help!
I’d just cook it with the veggies!
Made this last night for dinner, using Trader Joe’s organic frozen cauliflower, sooo delicious. Was hoping for leftovers for lunch today, but that pot was wiped clean!
Made this tonight for dinner. I loved it!
I used frozen organic cauliflower florets and just sat them out on counter for a little bit to defrost then pulsed them to a rice in the food processor. I also used canned peeled organic tomatoes. It was perfect! Thanks again!!
How many heads of cauliflour did you use?
Would a VeganEgg (https://followyourheart.com/veganegg/) work in this recipe? It works well in basic egg recipes, like scrambling and baking. I am currently on an egg-free diet for health reasons.
I wonder if replacing the diced tomatoes with salsa would give it a nice flavor and a little kick? I’ve substituted it in a lentil stew and it was a delicious exchange.
Yes, I think that would be delicious! But in that case, I’d reduce the salt in the recipe since the tomatoes I used have no salt added, and salsa usually is already very well seasoned.
Hi!
This recipe sounds great, as usual! 🙂 Would you have any recommendations on an egg replacement for someone who is allergic? Thanks!
I’d just leave them out!
I know that chia seeds could be used as substitute for egg