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Easy Mexican Cauliflower Rice Casserole - A Weeknight Favorite With Big Flavor

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 medium head cauliflower or 16 ounces frozen riced cauliflower
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 red or green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels (frozen or canned, drained)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, drained
  • 1/2 to 3/4 cup salsa (mild or medium)
  • 1 cup shredded cheddar or Mexican blend cheese, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 lime, cut into wedges (for serving)
  • Optional toppings: sliced jalapeño, avocado, hot sauce, sour cream or Greek yogurt

Method
 

  1. Prep the cauliflower: If using fresh, cut the head into florets and pulse in a food processor until it looks like rice. Don’t over-process. If using frozen, thaw and pat dry to remove excess moisture.
  2. Heat the skillet: Add olive oil to a large oven-safe skillet over medium heat. Toss in the diced onion and bell pepper. Cook, stirring, for 4 to 5 minutes until softened.
  3. Add garlic and spices: Stir in garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook 30 seconds until fragrant.
  4. Cook the cauliflower rice: Add the riced cauliflower and stir well. Cook for 5 to 7 minutes, letting moisture evaporate so the “rice” turns tender but not soggy.
  5. Stir in the mix-ins: Add black beans, corn, drained fire-roasted tomatoes, and salsa. Taste and adjust salt or spice as needed.
  6. Add cheese and cilantro: Turn off the heat. Stir in half the shredded cheese and the chopped cilantro if using. Smooth the top.
  7. Bake: Sprinkle the remaining cheese over the top. Transfer the skillet to a 375°F (190°C) oven and bake for 12 to 15 minutes, until hot and bubbly.
  8. Finish and serve: Let it rest 5 minutes. Scoop into bowls and serve with lime wedges and your favorite toppings.