Tex-Mex Cheesy Cauliflower Casserole

Adapted from Lindsay Cotter 
Total Time: 40 minutes 
Yield: 5-6

This delicious cauliflower casserole is packed with nutrient-rich veggies, protein from organic eggs, cheesy goodness and loads of spicy Tex-Mex flavors. It’s an easy meal prep idea for breakfast, brunch, or light dinner. Best of all, it’s gluten free & low carb/keto.

You know how I love a good "one pot meal". This is the simplest dish I've every made with only 4 main ingredients plus seasoning. You also know how I love to adapt my recipes. Well... Brad and I added the "taco stuffer" (not GF) from The Very Good Butcher to add even more protein. Its already seasoned so we did not add any other seasoning except for the enchilada sauce. We also added a splash or cheese shreds on top because we love how creamy it is and how it crisps up when you broil it for a few minutes at the end. But make it your own way or just follow this basic recipe. What a great dish to serve at your Cinco de Mayo party on May 5!


4–5 cups riced cauliflower (1 large head). Store bought/shredded or just finely chopped

1/2 tsp taco seasoning or Mexican spices

1 medium zucchini,  sliced lengthwise into strips

4 to 5 large Eggs plus 1/2 cup liquid egg whites (or 6 –7 whole eggs, whisked)

2/3 to 3/4 cup enchilada sauce or hot sauce

8 oz shredded mexican blend or cheddar cheese, plus extra to grate on top.

Kosher salt/pepper to taste

1/4 cup fresh chopped cilantro, to garnish


Make Ahead Option in notes

  1. Preheat oven to 400 F and oil a 12×8 casserole dish/meal prep container. If meal prepping without baking, skip preheat.
  2. Rice your cauliflower. Toss with mexican spices or taco seasoning then spoon into an even layer on the bottom of the casserole dish.
  3. Layer the zucchini strips on top of cauliflower
  4. Whisk your eggs, egg whites, and hot sauce or enchilada sauce together. Pour on top of the zucchini.
  5. Layer your shredded cheese on top of the casserole.
  6. Bake at 400 for 25-30 minutes or until top is golden brown. Check progress at 20 minutes. If the edges are starting to brown quicker than the middle is cooking, then cover with foil and continue cooking until evenly cooked.
  7. Broil for the last few minutes if you like the crispy cheese on top!


  1. For meal prep, allow to cool before freezing.
  2. Keeps well in freezer for up to 3 months
  3. Alternatively, you can also SKIP BAKING and just store prepped casserole in fridge, covered, until until ready to bake.
  4. Store in fridge for up to 5 days.
  5. Feel free to use other vegetables instead of zucchini; yellow squash, eggplant, tomato, corn etc.