This is a healthier twist on the classic Hashbrown Casserole that is popular at pot-lucks and holidays. I enjoyed this so much that I didn’t miss the potatoes one bit! You could also stir in some crumbled bacon or ham to make this more of a main dish casserole. I like to double this recipe and serve in a 9×13 pan to feed a crowd, but it’s perfect as is to feed just our family. To get the cauliflower rice, you can chop a head of cauliflower in the food processor and then saute it in a skillet until tender, or you can buy a bag of already shredded fresh or frozen cauliflower rice, steaming according to package directions.
To make this #dinnerdoneby9am I fully assemble the casserole in the morning, refrigerate all day, then bake just prior to serving.
-4 c cooked cauliflower rice
-2 Tbsp butter
-1/2 tsp salt
-1/4 tsp black pepper
-1 c shredded cheddar cheese, divided use
-(optional) sliced scallions, chives, and/or crumbled bacon for garnish
Microwave the butter for 3o seconds to melt. Stir in the salt and pepper. In a medium bowl, stir the melted butter into the cauliflower rice. Stir in 3/4 c of the cheddar. Spread the cauliflower mixture into a small, greased baking pan. Bake at 350 for 20 minutes. Allow to cool 5 minutes, garnish if desired, and serve.
