I love a good casserole and both members of our household are into cauliflower, so this recipe for green chile cauliflower casserole seemed like a no brainer. I followed the recipe pretty closely but adapted it with a couple small tweaks:
- I substituted the monterey jack for pepper jack because I wanted a little extra kick. Don’t worry, it’s still very mild. If you really want spice, add some cayenne or diced jalapeños.
- I added some sliced olives (yes, basic sliced black olives from a can/jar) because I thought that would make it a little more taco-y, and I was serving this on Taco Tuesday.
- The recipe calls for full fat sour cream, but I used light because it’s what I had in the fridge. Also, with the heavy cream and all that cheese, we didn’t need anymore full fat anything. And don’t worry, it didn’t change a thing – still came out perfect.
When I say I followed the recipe, I use that term loosely. When it came to the sour cream, heavy cream, and cheese, I actually measured. Everything else I eyeballed. You’re making creamy veggie casserole – nothing needs to be too precise as long as there’s not so much of the creamy part that it comes out soupy.
I was starving so I didn’t really let it sit long, which is why it looks particularly oozy and gloppy. It definitely tightens up though (as I noticed when I went back for thirds) so if you’re looking for a prettier presentation, that’s definitely possible. You just have to wait about 10 minutes before enjoying this deliciousness. A cheesy, creamy, veggie casserole is nothing new (helloooo ask any Southerner), but the green chiles – mild though they may be – add a little something different. If you’re looking to take a break from rice and beans, this is a perfect Taco Tuesday side dish.
