Cauliflower Gruyere Rice Casserole

Cauliflower Gruyere Rice Casserole
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Cauliflower and Gruyere Cheese Rice Casserole

INGREDIENTS
INSTRUCTIONS
  1. Preheat oven to 350 degrees.
  2. In a small skillet over medium-low heat, combine the Panko and 1/4 cup Gruyere and stir together until toasted. Try to spread the cheese out over the crumbs when adding it to the pan, it will help it not clump together. If you do get clumping, let the mixture cool after cooking, then crumble any large lumps with your fingers.
  3. In a large mixing bowl add the cauliflower rice and florets along with 1/4 cup of water. Cover tightly with plastic wrap.
  4. Microwave for 5 minutes, rest covered for 2 minutes. Remove the plastic to create a small slit, enough to release the water but not the cauliflower out, and drain the liquid from the bowl.
  5. Add 2 1/2 cups of gruyere, cream cheese, eggs, spices, and chives to the bowl. Stir well to evenly combine.
  6. Pour mixture into a gratin dish or 9×13 casserole and top with the remaining cheese and the bread crumb mixture.
  7. Bake uncovered for 30 minutes.
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