If you have a tendency to love carb-loaded mac and cheese style recipes, you’ll really love this one! This casserole dish is packed with veggies and very few carbs, but it’s overflowing with flavor, a true family favorite.
This is a great way to use leftover rice, we generally have jasmine rice on hand as this is our favorite, but you can use brown rice, or any lower starch rice that you prefer.
Depending on the time of year that you make this limes may or may not be in season. If they’re not in season you can use ReaLime, which is 100% juice and imparts decent flavor to the recipe. It’s a great alternative to fresh limes. However, if you happen to have fresh limes on hand, here’s a simple method to ensure that every drop of juice is extracted, avoiding any waste:
1 large head cauliflower, cut into florets, finely dice the stems (no waste here!)
3 cups chicken or vegetable broth (optional)
2 1/2 cups leftover cooked rice (hot)
1/2 cup heavy cream
1/2 c. cheddar cheese, grated
1 Tbs Minced Garlic (or about 3 cloves Crushed)
2 tablespoons butter
1 tablespoon lime juice
1 bunch fresh cilantro
Freshly Ground Salt & Pepper
Steam the cauliflower in the chicken or veggie broth until tender. Remove the cauliflower, transfer it to a food processor (or blender) and pulse to break it down, but don’t puree it. Pour the lime juice over the top, add a bit of the cilantro and pulse again.
Add the heavy cream, pulse until creamy. Add the butter, pulse to melt. Season with 1/2 tsp pepper, 1 tsp salt, pulse again. Add garlic. In a medium bowl combine hot rice and grated cheddar cheese, mix well until cheese is melted throughout. Add the cauliflower mixture, stir and transfer to a casserole dish.
If you’d like, sprinkle the top with cheese and place in the hot oven long enough to melt the cheese. This isn’t necessary though, it can be served immediately as is, simply add a bit of chopped cilantro to the top prior to serving.
For a bit of color, you can add bits of chopped orange or red bell peppers.
©Canstock Photo rawlik