mexican style riced cauliflower

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2 Easy Cauli-Grits Casseroles + How to Make Up Your Own

Aldi (UK) now stocks lifetime supplies of cauli-rice

Riced cauliflower is everywhere now, safe inside neat packaging. Gone are the days of whole cauliflower exploding into that adhesive cauli-confetti all over your kitchen. I once thought I had lice nits in my hair just behind my ear, began panicking because we have five girls in this house…went to a neighbor who confirmed it was just benign bits of cauli. Thank goodness. And GROSS! Just one of the risks of trying to eat healthy, my friends.

I’ve seen it in the produce section as well as the freezer section of grocery stores in both the US and UK. Of all the ways to prepare it, I prefer it baked in a casserole…maybe it is my southern roots constantly calling out to me “eat more grits!” I have done so many versions of the recipe below, but never blogged it. Huge hit with my hubbs and the kids–It is amazing what a few cans of enchilada sauce can do for a dish!

First of all, you can make up any “casserole” with this skeleton of a recipe:

4 cups cooked cauli grits, drained of excess water +
1 lb cooked meat, chopped +
3-4 eggs beaten +
1-2 cups liquid (coconut milk, tomato sauce, bone broth, etc) +
1-2 cups other veg or mix-ins +
seasonings of choice.

Stir this all together and bake in a 9X13 at 350 for 40 minutes.

Below I will give you two ideas, but be creative. Branch out. This can be a delicious side or a filling main dish depending on how much protein you decide to add. Also, If you don’t need to eliminate dairy, throw in 2-3 handfuls of cheese! I recommend white cheddar :):)

Chicken “Enchilada” Casserole

4 cups cooked, diced chicken.
cumin and chili powder to season the meat.

4 cups cooked (boiled or sauteed) cauliflower grits
2 cups mild enchilada sauce
4 eggs, beaten
8 oz diced green chilies, drained
3/4 c chopped green onions
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
juice of 1 lime

Season the chicken generously with cumin and chili powder (1-2 tbsps each). Saute or boil ground cauliflower until done. (Use the same method described in my original breakfast casserole.) Drain and set aside. In a large bowl, lightly whisk the eggs, then add in the green onion, chilies, salt, garlic powder, pepper and lime juice. To that mixture add in the cooled chicken, cauliflower, and enchilada sauce.

Pour the mixture into a prepared 9×13 baking dish. Bake at 350 degrees for 40 minutes or until center is set.

cauliflower chicken enchilada casserole, with avocado cilantro cream

Beef “Enchilada” Casserole

1 onion, diced
4 cups diced mushrooms*
1 pound ground beef
2 tablespoons cumin
1 tsp each: chili powder, garlic powder, dried oregano
1/2 tsp salt

Two 10-oz cans of mild red enchilada sauce.
juice of one lemon or lime

3 eggs lightly beaten
4 cups cooked cauliflower rice

* Mushrooms a downer? Sub 1 can drained black beans.

Saute the onion and mushrooms until they are wilted and soft. Add the beef and saute until browned. Season the meat mixture with the cumin, chili powder, garlic powder, oregano, and salt. Stir in the enchilada sauce and lemon juice. In a large bowl, add the beaten eggs to the (cooled) cauliflower rice, then stir in the meat mixture. Mix well, and pour into a prepared 9×13 pan. Bake at 350 degrees 40 minutes or until the center is set.

Serve hot. Makes fantastic breakfast leftovers topped with a couple of fried eggs.