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Cauliflower Rice Spinach Artichoke Casserole

Cauliflower Rice Spinach Artichoke Casserole
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Quick one-pan casserole packed with vegetables, ultra creamy and flavorful. Low-carb, gluten-free, keto-friendly, and vegetarian adaptable.

Ingredients

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  • 1 tablespoon butter
  • 4 cups spinach, packed
  • 1 can (14 ounces) 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

  1. Set oven’s broiler function to high heat.
  2. Melt butter in 12-inch cast-iron skillet over medium heat. Add spinach, artichokes, and onion. Sauté, stirring frequently, for 5 minutes until spinach wilts and onions turn translucent.
  3. Add garlic, salt, black pepper, cayenne pepper (optional), sage, and nutmeg. Sauté for 1 minute until garlic becomes fragrant.
  4. Stir in cauliflower rice, broth, and lemon juice. Bring to rolling boil and continue boiling for 10 minutes, stirring frequently.
  5. Add cubed cream cheese and stir until fully melted and combined into smooth sauce.
  6. Sprinkle Parmesan cheese evenly across top of casserole.
  7. Transfer skillet to oven and broil for 5 minutes until golden brown and edges are bubbling.
  8. Remove from oven and rest for 5 minutes before serving.

Notes

  • Use canned artichoke hearts, not marinated varieties.
  • Can substitute olive oil for butter.
  • Can use 4 ounces frozen spinach (thawed and squeezed dry).
  • To make vegetarian: use vegetable broth and substitute mozzarella for Parmesan.
  • Soften cream cheese to room temperature for easier melting.
  • Use freshly shredded Parmesan for best melting quality.
  • Rice cauliflower in food processor with shredding disc for best texture.
  • Can use pre-riced frozen cauliflower (fully thawed and squeezed dry first).

Nutrition

Find it online: https://www.benefitiany.com/cauliflower-rice-spinach-artichoke-casserole/