Cauliflower Rice Casserole with Spinach and Artichokes recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Cauliflower Rice

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
1 (10 ounce) package baby spinach leaves
1 (10 ounce) jar artichoke hearts, drained and chopped
32 ounces cauliflower rice
2 cups cooked quinoa
2 eggs
¼ cup shredded mozzarella-style vegan cheese (such as Daiya®)
2 tablespoons shredded mozzarella-style vegan cheese (such as Daiya®), or to taste

Nutrition Info

237.4 calories
carbohydrate: 28.2 g
cholesterol: 62 mg
fat: 9.4 g
fiber: 8 g
protein: 12.2 g
saturatedFat: 2.3 g
servingSize: -
sodium: 495.1 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Heat oil in a large saute pan over medium heat. Cook and stir garlic in the hot oil for 1 minute. Add spinach and cook until wilted, 5 to 7 minutes. Add artichokes and cook until heated through, about 5 minutes. Remove from heat and transfer mixture to a large bowl.

  3. Cook cauliflower rice in the same skillet over medium heat until fragrant, about 5 minutes. Remove from heat and add to the spinach mixture with cooked quinoa, mix well. Add eggs, 1 at a time, until thoroughly incorporated. Stir in 1/4 cup vegan cheese. Transfer mixture to a 9x13-inch baking dish and sprinkle with 2 tablespoons vegan cheese.

  4. Bake in the preheated oven for 20 minutes.

  5. Preheat the oven's broiler.

  6. Broil casserole in the preheated oven until cheese is gooey and golden brown, about 2 minutes.

Recipe Yield

1 9x13-inch casserole

Recipe Note

A delicious cauliflower rice casserole full of protein and veggies.

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