Creamy Cauliflower Rice Casserole (Edit recipe)

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I'm so ready for casserole season y'all, and we're starting things off with my new Creamy Cauliflower Rice Casserole. Heaps of cheeses, creamy sauce, tender florets, and a buttery brioche crumb, baked to golden perfection.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

1 hour and 30 minutes

INGREDIENTS

21

Serves: 6

Ingredients

4 cups Cauliflower, florets
2 cups Brown Rice, cooked
0.25 cup Butter, Unsalted
4 cloves Garlic, crushed & minced
1 tsp Red Pepper Flakes
1 whole Yellow Onion, diced
2 Tbsp All Purpose Flour, Heaping Tbsp.'s
1 cup Heavy Whipping Cream, room temp
1 cup Milk, 2%, room temp
1 tsp Dry Mustard Powder
1 tsp Onion Powder
1 tsp Garlic Powder
0.25 tsp Cayenne Pepper
1 whole Nutmeg, Ground, A few dashes
0.75 cup Aged Cheddar Cheese, shredded
1.25 cup Cheddar Cheese, Aged Marble, shredded
1 cup Mozzarella, pizza mozz, shredded
0.25 cup Grana Padano Cheese, shredded
0.5 tsp Himalayan Pink Salt, More to Taste
1 whole Black Peppercorns, Ground Fresh, See Recipe
1 cup Croutons, I used a brioche variety.

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To start, get your brown rice cooking while you get to work on prepping everything else. Once cooked, set aside, fluff, and leave covered.
Fill a large, deep non-stick skillet with cold water and bring to a boil. Once boiled, add the florets and let them bubble away in the boiling water for 4 minutes. Strain and get the florets into a bowl of cold water with some ice cubes. After a few minutes, strain.
Return the skillet to the same burner and set it to about medium heat. Add the butter, drizzle EVOO, pepper flakes, and garlic. Stir and let everything sizzle together once heated, for about 30 seconds. Add the onion and a good pinch of both salt & pepper. Stir as needed and let the onions cook down until soft, about 10 minutes. Stir in the flour and continue to stir / cook for just a couple minutes. Whisk together the cream / milk and pour some of this into the skillet. Start stirring rigorously to break up the clumpy, floury onions. Once you've whisked things up, pour in the remaining cream / milk. Bring the creamy mix to a boil and once boiled, stir in the dry mustard, garlic & onion powders, nutmeg, cayenne, 1/2 tsp. salt, and some cracked pepper, reduce the heat to a simmer, and let the sauce bubble away for about 5 minutes. Make sure to stir.
Preheat your oven 350 F
Turn off the heat. Reserve about a cup of the cheeses combined, and fold the rest into the skillet until cheesy and fully mixed in. Stir in the rice and blanched cauliflower until everything is cheesy and gorgeous. Taste your filling and season appropriately with salt / pepper.
Spray a 9" x 13" baking dish with cooking spray. Transfer the cheesy mixture to your baking dish and spread it out evenly, tapping it off the counter a few times to settle.
Crush up the croutons as best you can and add them to a small bowl. Drizzle in some EVOO and work it together with your hands until it's crumbly and moistened with the EVOO. Sprinkle the reserved cheese on the casserole, followed by the crouton crumbs.
Bake uncovered 40 - 45 minutes until golden, bubbly, and gorgeous. Remove the dish carefully and set it onto a wire cooling rack. Let it set for 10 minutes before scooping and serving. ENJOY!
Any remaining casserole can be refrigerated in an airtight container for up to 4 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1109
Fat:	64 g
Carbohydrates:	82 g
Protein:	50 g
Cholesterol:	169 g
Sodium:	1347 mg
Fiber:	5 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.