Cauliflower Rice Spinach Artichoke Casserole
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!
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.