Looking for a quick, wholesome dinner that’s packed with flavor? Cauliflower Rice Spinach Artichoke Casserole is a Healthy Vegetarian Casserole that combines creamy spinach, tangy artichokes, and low-carb cauliflower rice in a one-pan spinach artichoke bake. Ready in under 30 minutes, this creamy veggie casserole is perfect for weeknights or meal prep. Let’s whip up this Cauliflower Rice Spinach Artichoke Casserole and enjoy a cozy, nutritious meal!
Why You’ll Love Cauliflower Rice Spinach Artichoke Casserole
- Quick and Easy: Prepares in one skillet in under 30 minutes.
- Nutrient-Packed: Loaded with spinach, artichokes, and cauliflower rice.
- Diet-Friendly: Gluten-free, low-carb, and vegetarian adaptable.
- Creamy and Cheesy: Velvety cream cheese with a golden Parmesan top.
- One-Pan Wonder: Minimal cleanup for busy evenings.
Ingredients for Cauliflower Rice Spinach Artichoke Casserole
Here’s what you’ll need for this creamy veggie casserole (serves 4):
Main Ingredients:
- 2 tbsp butter (or olive oil)
- 3 cups (90g) fresh spinach, roughly chopped
- 1 cup (200g) canned artichoke hearts, drained and chopped (not marinated)
- ½ cup (80g) diced white onion
- 2 cloves garlic, minced
- 3 cups (300g) cauliflower rice (from 1 medium head or thawed frozen)
- ½ cup (120ml) vegetable broth
- 1 tbsp lemon juice
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- ¼ tsp ground sage
- ⅛ tsp ground nutmeg (optional)
- 4 oz (115g) cream cheese, softened
- ½ cup (50g) shredded Parmesan cheese (or mozzarella for vegetarian)
Equipment
- 12-inch cast-iron skillet (or oven-safe skillet)
- Food processor (for cauliflower rice, if fresh)
- Measuring cups and spoons
- Wooden spoon or spatula
- Oven with broiler
Ingredient Tips
- Cauliflower Rice: Pulse fresh cauliflower in a food processor or use thawed frozen rice for this spinach artichoke bake.
- Spinach: Fresh spinach is best; if using frozen, thaw and squeeze dry to avoid watery casserole.
- Artichokes: Use plain canned artichokes, not marinated, for a clean flavor.
- Cheese: Swap Parmesan for mozzarella to keep this creamy veggie casserole vegetarian.
- Broth: Stick with vegetable broth for a vegetarian healthy casserole.
Directions for Cauliflower Rice Spinach Artichoke Casserole
Let’s make this Cauliflower Rice Spinach Artichoke Casserole—a quick, flavorful dish!
Preheat and Prep
I set the oven’s broiler to high. If using fresh cauliflower, I pulse 1 medium head in a food processor to make 3 cups rice.
Sauté Veggies
In a 12-inch cast-iron skillet over medium heat, I melt 2 tbsp butter. I add 3 cups spinach, 1 cup chopped artichokes, and ½ cup diced onion, sautéing for 5 minutes until spinach wilts and onions turn translucent. I stir in 2 minced garlic cloves, ½ tsp salt, ¼ tsp black pepper, ¼ tsp cayenne (if using), ¼ tsp sage, and ⅛ tsp nutmeg, cooking for 1 minute.
Cook Cauliflower Rice
I stir in 3 cups cauliflower rice, ½ cup vegetable broth, and 1 tbsp lemon juice. I bring it to a boil and cook for 10 minutes, stirring often, until the liquid reduces slightly for this spinach artichoke bake.
Add Cream Cheese
I add 4 oz softened cream cheese, stirring until melted and smooth.
Broil and Serve
I sprinkle ½ cup Parmesan evenly on top and broil for 5 minutes until golden and bubbly. I let it rest for 5 minutes, then serve this creamy veggie casserole warm.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: ~30 minutes
- Servings: 4 (about 1 cup per serving)
- Calories: ~200–250 kcal per serving
- Macros per Serving: 15g carbs, 8g protein, 15g fat, 3g fiber (12g net carbs)
Variations for Cauliflower Rice Spinach Artichoke Casserole
Try these twists for your creamy veggie casserole:
- Protein Boost: Add 1 cup cooked shredded chicken, inspired by LaylaCooks’ Chicken and Spinach Casserole.
- Veggie Mix: Stir in ½ cup diced mushrooms or bell peppers for extra texture.
- Spicy Twist: Increase cayenne or add chopped jalapeños for a kick.
- Vegan Option: Use vegan cream cheese and mozzarella, inspired by LaylaCooks’ Beet Salad with Arugula.
- Herb Infusion: Add 1 tsp fresh thyme or rosemary for depth in this spinach artichoke bake.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a light pairing.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store leftovers in an airtight container in the fridge for up to 4 days. For freezing, I wrap the cooled casserole in foil and place in a freezer-safe bag for up to 3 months. I thaw overnight in the fridge and reheat at 350°F (175°C) for 10–15 minutes or microwave in intervals to keep this cauliflower rice casserole fresh.
Serving Tips
- Presentation: Serve in the skillet or portion onto plates for a cozy vibe.
- Garnish: Sprinkle with fresh parsley or extra Parmesan for flair.
- Pairing: Enjoy with a green salad or LaylaCooks’ Coconut Cooler for balance.
- Portion Size: 1 cup per person for a satisfying main or side.
- Occasions: Ideal for weeknights, meal prep, or potlucks.
FAQs About Cauliflower Rice Spinach Artichoke Casserole
Here are answers to common questions about this dish:
Is it gluten-free?
Yes, this Cauliflower Rice Spinach Artichoke Casserole is naturally gluten-free.
Is it vegetarian?
Swap Parmesan for mozzarella and use vegetable broth for a vegetarian cauliflower rice casserole.
Is it keto-friendly?
With 12g net carbs per serving, this creamy veggie casserole is keto-approved.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Cauliflower Rice Spinach Artichoke Casserole is a quick, wholesome dish that’s perfect for busy nights or cozy gatherings. This spinach artichoke bake is creamy, cheesy, and packed with veggies, making it a crowd-pleaser. Whip up this healthy casserole, share with loved ones, and savor its delicious comfort!
Cauliflower Rice Spinach Artichoke Casserole
Ingredients
- 1 tablespoon butter
- 4 cups spinach packed
- 1-14 ounce can artichoke hearts roughly chopped
- 1/2 cup diced white onion
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper optional
- 1/2 teaspoon ground sage
- 1/8 teaspoon ground nutmeg
- 4 cups cauliflower rice approximately one medium head of cauliflower
- 1 1/2 cups vegetable or chicken broth
- 1 teaspoon lemon juice
- 8 ounces cream cheese cubed
- 1 cup shredded or shaved Parmesan cheese
Instructions
Preheat and Prep
- I set the oven’s broiler to high. If using fresh cauliflower, I pulse 1 medium head in a food processor to make 3 cups rice.
Sauté Veggies
- In a 12-inch cast-iron skillet over medium heat, I melt 2 tbsp butter. I add 3 cups spinach, 1 cup chopped artichokes, and ½ cup diced onion, sautéing for 5 minutes until spinach wilts and onions turn translucent. I stir in 2 minced garlic cloves, ½ tsp salt, ¼ tsp black pepper, ¼ tsp cayenne (if using), ¼ tsp sage, and ⅛ tsp nutmeg, cooking for 1 minute.
Cook Cauliflower Rice
- I stir in 3 cups cauliflower rice, ½ cup vegetable broth, and 1 tbsp lemon juice. I bring it to a boil and cook for 10 minutes, stirring often, until the liquid reduces slightly for this spinach artichoke bake.
Add Cream Cheese
- I add 4 oz softened cream cheese, stirring until melted and smooth.
Broil and Serve
- I sprinkle ½ cup Parmesan evenly on top and broil for 5 minutes until golden and bubbly. I let it rest for 5 minutes, then serve this creamy veggie casserole warm.
Notes
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