Step 1

Measure out four cups frozen cauliflower rice (or slightly more) and let it start to thaw on the counter.

Step 2

Chop up 8 cups of small broccoli florets.

Step 3

We cooked broccoli in a large 8 cup glass measuring cup covered with cling-wrap in the microwave, but you can also cook it in boiling salted water. Either method will take about 2 minutes to barely cook the broccoli. Drain well, especially if cooking the broccoli in water

Step 4

Preheat oven to 375F/190C.

Step 5

Heat 2 tsp. olive oil in a non-stick frying pan, add the onion, and cook over medium-high heat until onion is starting to brown, about 4-5 minutes

Step 6

Add the sweet and hot curry powder, salt, and Spike Seasoning and cook 1-2 minutes more.

Step 7

Add the other teaspoon of olive oil (or a bit more) and cauliflower rice and stir to mix in the curry flavor, then cook cauliflower rice 3-5 minutes or until some liquid has evaporated and it's slightly starting to soften

Step 8

Whisk together sour cream, mayo, lemon juice, and sweet curry powder to make the sauce

Step 9

Spray an 8.5" X 12.5" or similar size glass casserole dish with non-stick spray.

Step 10

Make layers with half the rice mixture, half the broccoli, half the curry sauce, and half the cheese, spreading out to make an even layer with each ingredient

Step 11

Make a second layer each of rice mixture, broccoli, curry sauce, and cheese.

Step 12

Bake the casserole about 30 minutes, or until it's starting to bubble and the cheese is lightly browned on top.  Serve hot.

Step 13

This will keep in the fridge for at least a week and reheats well. I haven't ever managed to have leftovers to try freezing it.