Mexican Cauliflower Rice Casserole
This Mexican Cauliflower Rice Casserole is a simple, healthy, meatless, one pot meal. Top with any of your favorite toppings such as cilantro, avocado, etc.
- 1 tablespoon olive oil
- 1 onion chopped
- 1 red bell pepper diced
- 1 clove garlic minced
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 26.5 oz box chopped tomatoes
- 3 eggs beaten
- 1 pound cauliflower rice
- 1 cup of light shredded cheddar cheese
Preheat the oven to 350ºF.
Heat the olive oil in a deep oven-safe skillet or Dutch oven over medium heat and saute the garlic, onion, and bell pepper and until tender, about 10 minutes.
Add the cumin, chili powder, tomatoes and cauliflower rice.
Stir to combine well.
Bring to a slow boil, then cover and lower the heat for about 8 to 10 minutes.
Once all the veggies are tender, add in the beaten eggs.
Stir well to make sure the eggs are well incorporated throughout the vegetables.
Top with cheese
Place in the oven to bake for 30 minutes at 350ºF.
Calories: 144kcal | Carbohydrates: 10g | Protein: 9g | Fat: 9g