CAULIFLOWER RICE-HATCH CHILE CASSEROLE

CAULIFLOWER RICE-HATCH CHILE CASSEROLE image

Categories Side Bake Sauté Low Sodium Wheat/Gluten-Free Dinner Buffet Casserole/Gratin Cauliflower Fall Summer Healthy

Yield 4-6

Number Of Ingredients 17

Ingredients

2 heads of cauliflower (any color)
1 tbsp Sea Salt (or as needed)
1 tbsp Ground Pepper
2 tbsp EVOO
1 1/2 cup Greek Yogurt (or as needed)
3 cups Low-Sodium Chicken Broth
3 medium Hatch Chiles
1/2 large Onion
2 tbsp butter
1 tsp Tandoori Spice (or use blend of cumin, coriander, ginger)
1 tsp chili powder
1 tbsp Arrowroot Powder (use as thickener)
4 tbsp lime juice
4 Pork Mild-Italian Sausage links (exclude if vegetarian...is optional, but highly recommended!)
1/2 lb. grated Mexican four-cheese blend (exclude if paleo, optional but highly recommended!)
Some cilantro for topping (for garnish)
Feel free to add any desired veggies!

Steps:

1. Wash and chop off stems of cauliflower. Reduce each floret to about the size of a quarter and steam until slightly softened. Will take about 10-15 min, so cook the sausage while waiting for the cauliflower to soften. 2. Preheat oven to 350 degrees Fahrenheit and arrange rack one below the middle rack. Coat 13x9x2 inch casserole pan with dots of butter. 3. Cook pork sausage links halfway in EVOO in a saucepan. When the sausages are almost browned, add chopped 1" pieces of onion and hatch chiles to sauce pan. Cook until sausages are browned and onions and hatch chiles are brown around edges. Let cool and set aside in bowl. 4. Once cauliflower is slightly softened and sausages, onions, and hatch chiles are cooked, separately chop up cauliflower into small rice-sized "grains", chop cooled sausages into small bite-sized pieces, and separate onions and hatch chile pieces into 3 separate bowls. 5. Mix in salt, pepper, greek yogurt (substitute if paleo), Tandoori spice, chili powder, Arrowroot powder, and lime juice to cauliflower rice bowl and stir together. Add bite-size sausage pieces into cauliflower rice mix and pour entire mixture into large casserole dish making an even layer. 6. Pour low-sodium chicken broth directly into casserole dish on top of cauliflower rice/sausage layers and let liquid soak in. 7. Alternately add thin layers of shredded cheese blend (substitute if paleo) and cooked onion & hatch chile mixture. Repeat until all ingredients are gone. Dot casserole with butter. 8. Cover casserole dish with aluminum foil and bake for about 30 minutes or until most of the liquid has been absorbed and cheese is melted, bubbly, and is golden to slightly brown. 9. When almost all the liquid is absorbed, remove casserole from oven and remove cover and let cool for 5 min. Once cooled, top with cilantro for garnish and enjoy!