Salsa Verde Keto Cauliflower Casserole
Are you in a casserole rut? Do you want to change things up a little?
Don’t worry, I’ve got ya covered! This inexpensive, low-carb, easy to make salsa verde keto cauliflower casserole recipe will have you dancing in your seat! It’s THAT good.
I know casseroles are a staple in any household, especially when school is in session and you add extracurricular activities into the mix, and all of the other to-dos. This casserole can be prepped the night before, thrown in the oven whenever you need it, and on the table within 30 minutes! And it’s only 5 NET CARBS per serving.
Casseroles can often be high in carbs because of the starches added. However, in this dinner casserole, I’ve substituted the rice for cauliflower which cuts down on the carbs considerably. I’ve also added chorizo, chicken, salsa verde, and cheese to amp up the authentic Mexican flavor!
Hip Tips:
This spatula set is simple and fun to bring some joy to cooking!
The taco seasoning will be more than you need for this recipe, but it’s the best so you can save it in a sealed container and use it for seasoning your next meal.
This casserole can be made in the slow cooker instead. You will still need to cook chicken and chorizo before hand, but then you’ll just place everything in the Crockpot and cook on low for about 4 hours.
I use Trader Joe’s Salsa Verde in this recipe as I have found that theirs is not too overpowering but still has a nice kick.
Salsa Verde Cauliflower Casserole
yield: 8 SERVINGS
prep time: 20 MINUTES
cook time: 30 MINUTES
total time: 50 MINUTES
This inexpensive, low-carb, easy to make salsa verde casserole has only 5 NET CARBS per serving, and will have you dancing in your seat!
Ingredients
- 2 Chicken breast diced up into 1/2" cubes
- 12oz Chorizo
- 3-12oz. bag of steamed cauliflower
- 8 oz. cream cheese
- 1 cup mozzarella cheese
- 12 oz Salsa verde
- 2 tablespoons cilantro
- 3 cups monterey jack cheese
- 1 tablespoon olive oil
Taco seasoning:
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon oregano
- 1 teaspoon cumin
Directions
1
Preheat oven to 350 degrees.
2
In a large skillet, add 1 tablespoon of olive oil, diced chicken, and 1 tablespoon of our homemade taco seasoning. Cook on medium heat for 6-7 minutes until chicken is no longer pink on the inside. Remove chicken and place in a small bowl and set aside.
3
In the same skillet, add 12oz. of chorizo without the casing and cook while stirring occasionally so it does not stick for around 8 minutes. Once fully cooked, drain and set aside in a small bowl.
4
Microwave 3 bags of cauliflower per directions on the label. Once all 3 bags are cooked, dump in a 9x13 casserole dish.
5
In a large bowl add cooked chicken, chorizo, cream cheese, mozzarella cheese, salsa verde, and cilantro. Mix until everything is well combined.
6
Pour salsa verde mixture over cauliflower. Top with Monterey jack cheese and place in the oven for 20-30 mins. Once the cheese on top has melted, you can remove from oven.
7
Serve with all your favorite taco toppings. Enjoy!
Nutrition Information
Yield: 8, Serving Size: 1
Amount Per Serving:
383 Calories | 26 Fat | 7g Total Carbs | 2g Fiber | 0 Sugar Alcohol | 26 Protein | 5 Net Carbs
This is high in flavor and low in carbs! What more could you ask for?
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