So, there’s totally chorizo in this casserole, and the original title of the dish I got this from has the word chorizo in it. But every time I add this to my weekly meal plan, I always refer to it as the cauli casserole. But cauli casserole is a terrible name. Like, really who wants to eat something called cauli casserole? I’d be just the tiniest bit skeptical about that one. So, I thought including green chile in the name might make it more appetizing to the general population. And no, it’s really not that spicy if you don’t use the canned hatch green chiles (seriously their mild is anybody else’s hot – what’s up with that?!)
I happened to have some extra frozen roasted green chile puree from a couple of months ago when it was hatch chili season. I was curious if we would experience it down here because it was definitely a big thing in Colorado. But this is Texas. And things are different in Texas.Don’t misunderstand, I love Texas. Some days, it just keeps me on my toes. Anyway, it got to be that time of the year, and thank goodness, the chile roaster-looking things made an appearance out front of Central Market. I just wish I would’ve bought more of the whole roasted chiles because now I want to make all the things with green chiles in them, and Central Market doesn’t have canned green chilis. Well, they have the Hatch brand, but besides being incredibly hot, they have a bunch of extra additives and gluten, and their cans are coated in BPA. Not a fan. My only other option is to buy little 4 ounce jars of green chilis for like $2 or $3 a piece! This isn’t all that cost-effective when you need a minimum of 12 ounces. Next year, I’ll be planning ahead and will buy ALL the roasted green chiles my little heart desires…or however many will fit in my fridge – whichever amount is larger. And then I’ll spend an afternoon blending them up, pouring the puree in an ice-cube tray, and freezing it into perfect little one ounce cubes that I can easily pull out for whatever dish I’m making at the time.
That’ll solve green chili problem for a while – ok more like maybe a month or two.
But I’m on the edge of rambling about green chile. Not that green chile isn’t ramble-worthy, but I’m assuming you didn’t start reading this post in hopes that I would be rambling about nothing but green chile. Hopefully I’m not losing you. I would blame the coffee, but the coffee should’ve worn off hours ago. Speaking of coffee, did you see the new preview for Gilmore?? Oh my gosh. I was laughing. And crying. And shaking because I was so excited(no it wasn’t the coffee, I swear – that was earlier). We’re less than a month away people. A MONTH! I can hardly contain my excitement!! I’m on season two and am hoping to finish the rest of the seasons before the premiere. Why do I do these things to myself? Good thing the living room and kitchen are one big room. Oh well, if you need me, I’ll be cooking and planning for Thanksgiving (also less than a month away. EEK!) while watching Gilmore Girls.
Green Chili Cauliflower Casserole
2 pounds chorizo (I use ground pork and then season it with chorizo spices – see below)
1 yellow onion, diced
12 ounces diced green chiles (I used my frozen puree, but canned works great)
1 large head of cauliflower, cut into florets
1 ½ teaspoons (essentially ½ tablespoon) garlic powder
1 ½ teaspoons sea salt
1 teaspoons pepper
6 eggs, whisked
sliced avocado, for garnish (optional)
- Preheat oven to 400 degrees
- Place a large pan over medium heat. Add the chorizo and yellow onion to the pan and brown the meat.
- Once the meat is fully cooked through, add the green chile and mix well.
- Once combined, remove from heat and add to a large bowl.
- Meanwhile, use a food processor with the shredding attachment to shred your cauliflower into cauliflower rice. Place the cauliflower rice into the bowl.
- Add the garlic powder, salt and pepper, and whisked eggs to the bowl and mix to combine.
- Add mixture to a greased 9×13 glass baking dish*. Bake for 45 minutes or until the egg is cooked through. Let it rest for 5 minutes or so, and then top with sliced avocado – because avocado is amazing!
*Because I doubled some ingredients from the original recipe, there might be enough to fill multiple baking dishes. I was able to fit mine in one dish, but it just depends on how big your cauliflower is. Depending on how full the baking dishes are, the baking time might vary. You’re looking to cook the eggs – as long as they’re cooked, you’re set!
The original recipe from Juli Bauer can be found here.
2 heaping tablespoons ground coriander
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon oregano
1 teaspoon thyme
2 tablespoons granulated garlic
2 teaspoons sea salt
1 teaspoon black pepper (which I accidentally left out this time, oops)
4 tablespoons smoke paprika (regular paprika is fine, but smoked is soo good)
2 teaspoons chili powder
4 ounces apple cider vinegar
- Combine all the ingredients in a bowl large enough to mix the meat.
- Add the meat and mix until combined
- If you’re planning ahead, you can wrap the chorizo in plastic wrap overnight to let the flavor meld, but it’ll still be good if you throw it in the pan right then and there.
The original recipe can be found here.