Low Carb Cheesy Cornbread Casserole

Cauliflower just might be the most versatile food there is. First, we were using it as a replacement for rice in stir fries and bean dishes. Then we were using it to make pizza crusts. Then we were eating it like steak and wings… it’s kind of crazy how much you can do with this one little humble vegetable.

And now… casserole! This cornbread casserole was a bit of an experiment. We had no idea how the cauliflower would hold up, and how it would taste. But because we’ve had so many great experiences using cauliflower as a base in other recipes, we decided to wing it. In this casserole recipe, we riced a head of cauliflower in the food processor then mixed it with eggs, oat flour, lots of cheese, corn and jalapenos. The result? A deliciously dense, cheesy casserole that didn’t taste one bit like cauliflower. All you taste is the glorious cheese, the sweet corn and the spicy jalapeños. It was so delicious, we can’t wait to try to transform this casserole recipe into fritters!

One of the other great perks of this recipe is that it’s lower in carbs and calories than traditional cornbread casseroles, so it’s great for anyone watching their diet.

Ingredients:

• 1 large head cauliflower, chopped into florets
• 2 eggs
• 1 cup Monterey Jack cheese
• 1/3 cup oat flour
• 1 cup corn (thawed, if using frozen)
• 1/4 cup pickled jalapenos (or raw), minced, plus nine whole slices for topping

Directions:

1. Preheat the oven to 425 degrees.
2. Put cauliflower florets in food processor and process until finely chopped (should resemble rice).
3. Place cauliflower rice in a microwavable dish, cover loosely and heat for three minutes.
4. Let cool slightly then pour cauliflower into a large kitchen towel and wring continuously, until excess moisture is removed.
5. In a large mixing bowl, combine cauliflower and remaining ingredients.
6. Scoop mixture into a 9×9 greased baking dish then cook for 25-30 minutes or until edges are golden brown and center is firm.