Cauliflower Rice Casserole with Spinach and Artichokes

Cauliflower Rice Casserole with Spinach and Artichokes A delicious cauliflower rice casserole full of protein and veggies.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 40 mins

    TOTAL : 55 mins

    SERVING : 6

    YIELD : 1 9×13-inch casserole

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

    Advertisement
  • 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.

  • 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 9×13-inch baking dish and sprinkle with 2 tablespoons vegan cheese.

  • Bake in the preheated oven for 20 minutes.

  • Preheat the oven’s broiler.

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

Per Serving: 237 calories; protein 12.2g; carbohydrates 28.2g; fat 9.4g; cholesterol 62mg; sodium 495.1mg. You can use regular cheese instead of vegan, if you’d like.