Low Carb Creamy Green Chili Cauliflower Casserole

My latest low carb cauliflower creation is this Low Carb Creamy Green Chili Cauliflower Casserole. You could always substitute the chili peppers with jalapeno pepper to get more of a bite. I used green chili peppers because my husband does not like his food to spicy so this is the only reason I used them. I would have been all over the jalapeno peppers if it weren’t for him. So you can choose either one, they both are delicious.

I love this casserole with a side of salad or you can cook up any kind of meat and eat the Low Carb Creamy Casserole as the side.

You can also freeze this, either in a casserole dish or in portion sizes.

So lets get started and I will show you how to make it!

1 head of  steamed cauliflower

8 oz cream cheese

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup green chilies (Old E Paso) or jalapeno peppers

1/2 cup bacon crumble

4 oz shredded cheese of your choice

1/4 teaspoon salt

Topping

1/2 cup bacon crumble

4 oz shredded cheddar or your choice of cheese

Steam our cauliflower in a steamer ( it takes about 30 minutes)

Remove from steamer and cut the florets into bite size pieces. Place in a ovenware dish. Set aside.

In a bowl, soften the cream cheese in the microwave so you can take a spoon and mix it well.

Add the mayonnaise,sour cream, green chilies, cooked bacon crumble, shredded cheese and salt to the cream cheese and mix well.

Pour the mayonnaise mixer on the cauliflower and mix well.

Add the topping of the rest of the shredded cheese and bacon crumble.

Preheat oven 350 F place dish on middle rack in the oven and back for 30 to 40 minutes.

Remove from oven and let sit for 10 minutes.

Ready to serve. You can also freeze this casserole.

Servings: 10

Yield: 2.6 net carbs

Stay healthy and live well

Gayle