Cauliflower Gruyere Rice Casserole

Cauliflower and Gruyere Cheese Rice Casserole

INGREDIENTS

• 1 cup Panko Bread Crumbs
• 4 cups grated Gruyere Cheese
• 2, 10-ounce bags Stahlbush Island Farms Cauliflower Rice
• 2, 10-ounce bags Stahlbush Island Farms Cauliflower Florets
• 8 ounces Cream Cheese, room temperature
• 2 large Eggs
• 3 teaspoon Kosher Salt
• 1 teaspoon Fresh Cracked Black Pepper
• 1/2 teaspoon Nutmeg, grated
• 2 1/2 teaspoon Garlic Powder
• 1/4 cup Chives, chopped + more for garnish

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.