1 head cauliflower 1 can diced green chiles 1 container sour cream 1/2 pound Jack cheese or cheddar salt and pepper garlic powder (optional) chopped chicken (optional)
Rinse the head of cauliflower, then cut all the florets off. I trim the stems as well, just leaving the flower head but you don't have to. The easiest way to do this next part is to run the cauliflower florets through an automatic shredder like a Kitchenaid attachment or food processor cheese shredder attachment. A mandolin or potato ricer would work. If all else fails, take out your handy cheese shredder and have fun.
You will need all the cauliflower from the head for one dish. Once the cauliflower is all shredded put it in a large bowl and toss it with some salt. The flavor of the casserole will be greatly improved! Mix the can of green chilies into the sour cream, add a dash of garlic powder if you like. Shred the cheese.
Now layer the ingredients in the following way into a greased or buttered Casserole dish;
Cauliflower to cover the bottom 1/2 inch to 3/4 inch thick Sour cream and chilies to cover all the cauliflower to the edges Chopped chicken (optional) Cheese to cover
Repeat until all the Cauliflower is used up. You can press down on the Cauliflower layer to make it fit better. The top layer should be cheese.
Bake in a 350 degree oven for 45 minutes or until the top is browned and crusty. Makes an awesome side dish or full meal with the addition of the chicken (Try diced ham or smoked sausage).
371 calories, 29 grams fat, 11 grams carbohydrates, 19 grams proteinper serving. This recipe is low in carbs.
This was inedible for me...highly recommend that you micro-steam the shredded cauliflower before layering in the casserole. It never cooked down or softened up and the cheese and sour cream couldn't mask the bitterness of the cauliflower. I also included bacon and 2 cans of lump crabmeat so I really tried to salvage it to no avail. Sorry! I really wanted to love this one!