Cauliflower Rice Spinach Artichoke Casserole

Cauliflower Rice Spinach Artichoke Casserole is hands-down my favorite way to enjoy the flavors of spinach artichoke dip as an actual meal. This low-carb, one-pan wonder transforms simple vegetables into a creamy, cheesy casserole that’s ready in less than 30 minutes.

I created this recipe on a night when I was craving something indulgent but didn’t want the carb crash from traditional casseroles. The golden, crispy Parmesan top gives way to a creamy interior packed with tender spinach and tangy artichokes. This cauliflower rice spinach artichoke casserole delivers all the richness you’d expect from a comfort food classic while keeping things light and veggie-forward. The spinach artichoke cauliflower bake comes together entirely in one cast-iron skillet, making cleanup a breeze.

What You’ll Need for This Cauliflower Rice Casserole

I always use fresh cauliflower rice for this recipe because it has better texture than frozen, though frozen works in a pinch if fully thawed and squeezed dry. Pro tip: rice your cauliflower in a food processor with the shredding disc for the most rice-like texture.

• 1 tablespoon butter
• 4 cups spinach, packed
• 1 can (14 ounces) artichoke hearts, roughly chopped (not marinated)
• 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

Pro tip: Soften the cream cheese to room temperature before adding it to the skillet so it melts smoothly without clumping. I recommend using freshly shredded Parmesan for the best melting quality and nutty flavor.

Easy Steps for Cauliflower Rice Spinach Artichoke Casserole

I recommend using a 12-inch cast-iron skillet for this recipe because it goes from stovetop to broiler seamlessly and creates that gorgeous golden crust.

Step 1: Set your oven’s broiler function to high heat so it’s ready when you need it.

Step 2: Melt butter in a 12-inch cast-iron skillet over medium heat. Add packed spinach, chopped artichokes, and diced onion. Sauté, stirring frequently, for 5 minutes until spinach wilts completely and onions turn translucent and soft.

Step 3: Add minced garlic, kosher salt, black pepper, cayenne pepper (if using), ground sage, and nutmeg to the skillet. Sauté for an additional minute until the garlic becomes fragrant and golden. Don’t let the garlic burn.

Step 4: Stir in cauliflower rice, broth, and lemon juice. Bring the mixture to a rolling boil, then continue boiling for 10 minutes, stirring frequently to prevent sticking. The cauliflower should soften and the liquid should reduce by about half.

Step 5: Add cubed cream cheese and stir continuously until fully melted and incorporated into a smooth, creamy sauce. The mixture should look cohesive with no visible chunks of cream cheese.

Step 6: Sprinkle Parmesan cheese evenly across the top of the casserole, creating a complete layer that will turn golden and crispy.

Step 7: Transfer the skillet carefully to the oven and broil for 5 minutes until the top turns golden brown and the edges start bubbling. Watch closely to prevent burning.

Step 8: Remove from oven using oven mitts (the handle will be extremely hot) and let rest for 5 minutes before serving. This allows the casserole to set slightly and makes it easier to scoop.

Perfect Pairings for Cauliflower Rice Spinach Artichoke Casserole

This creamy cauliflower rice spinach artichoke casserole works beautifully as either a main course or a hearty side dish.

Grilled Chicken or Steak: Serve alongside simply grilled protein for a complete low-carb meal that balances the rich, creamy casserole with lean protein.

Fresh Green Salad: A crisp salad with lemon vinaigrette cuts through the richness and adds refreshing crunch and acidity.

Crusty Whole Grain Bread: For those not watching carbs, warm bread is perfect for scooping up every bit of the creamy sauce.

Roasted Vegetables: Brussels sprouts, asparagus, or green beans roasted until crispy complement the tender casserole texture beautifully.

More Delicious Low-Carb Vegetable Dinners

This Cauliflower Rice Spinach Artichoke Casserole is perfect for those seeking flavorful low-carb options, and there are plenty of other vegetable-forward recipes that deliver similar satisfaction. For another creamy, cheesy vegetable dish, the Smoked Gouda Broccoli Soup provides comparable richness with tender broccoli in a silky cheese sauce. When craving the comfort of a warm casserole with different seasonal vegetables, try the Butternut Squash Casserole which brings autumn sweetness to a creamy baked dish.

For lighter vegetable-based meals that still feel indulgent, the Creamy Vegetable Soup offers multiple vegetables in a smooth, satisfying broth, while the Easy Vegetable Bake provides another simple one-pan option. If you love the one-skillet convenience of this casserole, the Roasted Vegetable Pasta and Chicken and Spinach Casserole both deliver complete meals with minimal cleanup.

How to Store Your Spinach Artichoke Cauliflower Casserole

Cover and refrigerate leftovers for up to 4 days in an airtight container. The flavors meld together overnight, making leftovers even more delicious.

Warm gently on the stovetop over medium-low heat or in the oven at 350°F until heated through. You can also microwave individual portions, though the top won’t be as crispy.

Pro tip: I don’t recommend freezing this casserole because the cream cheese and cauliflower rice can become watery and grainy when thawed. This recipe is best enjoyed fresh or within a few days of making it.

Common Questions About This Cauliflower Casserole

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