Cauliflower Rice Casserole with Spinach and Artichokes

Vegetarian and dairy-free, this cauliflower rice casserole is made creamy with vegan cheese and flavorful with the addition of spinach and artichokes.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 237 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Preheat the oven's broiler.

Step 3

Bake in the preheated oven for 20 minutes.

Step 4

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.

Step 5

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.

Step 6

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