This Creamy Cauliflower Rice Casserole is your go-to weeknight dinner that combines convenience with mouthwatering flavor. Packed with a rich, cheesy blend and savory goodness, this low-carb casserole is not only easy to make but also irresistibly delicious.
Easy Cauliflower Rice Bake
If you’ve never had cauliflower rice, now is the time to try it! It has a similar texture to classic rice, except it’s low carb. I love it as a rice alternative, and it’s so good for you, too. The ground beef adds a great texture, while the cheese and cream create a velvety sauce that ties it together. I promise that you won’t even taste the difference. I’ve made this for my family many times as an easy dinner, and I didn’t expect them to love it so much.
Why You’ll Love This Cauliflower Rice Casserole
- One pan meal. Use an ovenproof skillet and cook the entire dish in one pan for easy cleanup.
- Perfect to prepare ahead. Make meal prep easy with this casserole. Store it in the refrigerator until you can bake it.
- Low carb. The cauliflower substitute makes this a low-carb recipe.
Recipe Ingredients
The list below contains all of the ingredients needed for this riced cauliflower casserole. For exact measurements, scroll down to the recipe card.
- Ground beef: Any ground meat such as turkey, chicken, or pork will work. I love the beef flavor with the cauliflower.
- Salt and pepper: These are the only seasonings I use for this recipe. I add them to the beef while it cooks.
- Onion: Fresh onion adds great flavor to any dish. As it softens, it adds a hint of sweetness. I finely chop it for the casserole.
- Garlic: There are only a few recipes where I don’t add minced garlic!
- Frozen cauliflower rice: Any brand will work great. There’s no need to thaw it before adding it to the skillet.
- Cream cheese: The addition of cream cheese adds a subtle tangy flavor and a creamy texture.
- Heavy cream: Mixing the cream cheese and heavy cream makes a smooth sauce that coats the other ingredients.
- Mozzarella cheese: I like to add mozzarella cheese to the casserole before I make it. You can also use cheddar cheese or any other shredded cheese.
How to Make Baked Cauliflower Rice Casserole
Below are all of the steps needed to make this cheesy cauliflower rice casserole. It’s fairly easy, and you don’t have to be a professional to make this tasty recipe.
- Preheat the oven and skillet. Preheat the oven to 400 degrees F and a large skillet (oven-safe if possible) over medium-high heat. Once the pan is hot, drizzle it with olive oil.
- Cook beef, onion, and garlic. Add the ground beef, onion, garlic, salt, and pepper to the skillet. Cook until the beef is no longer pink and the onions are soft.
- Drain. Try to drain as much excess grease as you can.
- Add cauliflower. Stir in the frozen cauliflower rice and cook the mixture for an additional 2 minutes.
- Add cream cheese and heavy cream. Pour in the heavy cream and add the cream cheese. Stir occasionally and blend together until it begins to thicken. Taste test and adjust salt and pepper if you need to.
- Transfer to a baking dish. If you don’t have an ovenproof skillet, transfer the ground beef and cauliflower mixture to a large baking dish.
- Cover with mozzarella. Sprinkle mozzarella in an even layer over the top.
- Bake. Place it in the oven and bake for 15 minutes or until the cheese is bubbly, hot, and golden brown.
- Serve. Enjoy hot!
Tips for Success
Grease the baking dish. Use non-stick spray or a bit of oil to grease the bottom of the baking dish if you use one so the casserole doesn’t stick.
Add more vegetables. Try this recipe with frozen corn, broccoli or peas added to it.
Change the rice. Feel free to use regular brown rice instead.
Serving. We serve this with a green salad or veggies like roasted asparagus. A side of homemade French bread is also a great option if you’re not watching your carb intake.
Proper Storage
Place leftover cauliflower casserole into an airtight container and store it in the fridge for up to 5 days. Reheat it in the microwave until warmed through.
To freeze, place it in a freezer-safe container and store it for up to one month. Thaw it in the refrigerator overnight before reheating it in the oven or microwave.
More Casserole Recipes to Try
- King Ranch Chicken Casserole
- Beef Enchilada Casserole
- Ham Casserole Recipe
- Cabbage Roll Casserole
- Cauliflower Bacon Cheese Casserole
Cauliflower Rice Casserole
Ingredients
- 1 pound ground beef
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 medium onion
- 1 teaspoon minced garlic
- 1 14.11 ounces frozen cauliflower rice
- 8 ounces cream cheese
- 1 cup heavy cream
- 2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400 degrees.
- Season beef with salt and pepper.
- Heat a large non-stick skillet on medium high heat with oil. Sauté beef, onion and garlic until beef is no longer pink. It will take about 5 minutes. Remove excess grease if any and bring it back to the stove.
- Now add cauliflower and stir all together. Cook for 2 minutes. If there is excess grease, drain it.
- Add cream cheese and heavy cream. Stir and adjust salt and pepper if needed. Remove from the stove.
- *If you are using an ovenproof skillet, sprinkle cheese on top and bake in the oven for 15 minutes until the cheese is nicely golden.
- *If not, transfer beef and cauliflower mixture in a 9×13 inch baking dish and bake in the oven for 15 minutes until the cheese is nicely golden.
- Remove, garnish and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- Store leftovers in the refrigerator in an airtight container for up to 5 days.
- Allow to cool down and freeze in an airtight container for 1 month.
- Reheat in the microwave until heated through.
Nutrition
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2 comments on “Cauliflower Rice Casserole”
my family loved it I added a handful of broccoli to it…I”ll make it again
Thanks Mitzi!