Description
A creamy queso-style cauliflower bake made with white cheddar, mozzarella, green chiles, and taco seasoning. Baked until bubbly and golden, it works as a comforting side dish or a satisfying low-carb main.
Ingredients
- 2 heads cauliflower, roughly chopped
- 2 cups shredded white cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 1 (8 oz) package cream cheese, softened
- 1 (12 oz) can evaporated milk
- 2 (4 oz) cans diced green chiles, drained
- 3 teaspoons taco seasoning
- 1 teaspoon salt
- ½ teaspoon garlic powder
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Boil cauliflower in salted water for 5–7 minutes until just fork-tender; drain well.
- In a saucepan over medium heat, melt cream cheese with evaporated milk, stirring until smooth.
- Stir in 1½ cups white cheddar, mozzarella, green chiles, taco seasoning, salt, and garlic powder until creamy.
- Fold in cooked cauliflower and transfer mixture to the baking dish.
- Top with remaining ½ cup white cheddar.
- Bake uncovered for 25–30 minutes until bubbly and lightly golden.
- Garnish with fresh cilantro before serving.
Notes
- Drain cauliflower thoroughly to avoid excess moisture.
- Adjust spice level by adding jalapeños or reducing taco seasoning.
- For extra flavor, mix in pepper jack cheese with the cheddar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes