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Cast-Iron Spinach Artichoke Casserole w/ Cauliflower Rice

This super simple spinach artichoke casserole with cauliflower rice is a one-pan meal that takes less than 30 minutes. It’s ultra flavorful and creamy, and gluten-free.

Spatula with slice of casserole above casserole in cast-iron skillet.

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The meat prices at my favorite supermarket are outrageous; another unfortunate side effect of the virus. 😞 Given the high price tags we’ve been consuming less meat in my household. Truth be told we often skip it anyhow, so it hasn’t been all that hard.

But who needs it anyway when you have delicious options like this spinach artichoke casserole?!? For real, it’s so good you’ll forget all about the meat.

This casserole is packed full of nutritious seasonal veggies like spinach and artichokes. And rather than straight-up rice I went with cauliflower rice. If you haven’t tried cauliflower rice, YOU SHOULD!!!

Aside from the obvious nutritional value it’s also low carb, low calorie, and gluten-free. Yay!!

Ok, now that I’ve hyped you up with all this talk of healthy produce, let me bring you back down a notch on the good for you scale.

In true spinach and artichoke fashion, as in spinach and artichoke dip, this casserole has cheese. It just has to. It’s truly a combo made in food heaven.

Plus what’s a casserole without it? Not good, that’s what. The addition of cream cheese makes this dish super….uh, what’s the word??? CREAMY!!!

Topping it all off is some parmesan cheese which is melted and browned to golden perfection under the broiler. Crispy top and creamy oh so dreamy 😍 under the surface. Just how I like it.

If all that isn’t enticing enough, let me add that this dish can be prepared and plated in less than 30 minutes in one cast-iron skillet. You heard me right, just one!! This dish is a quick and easy, healthy(ish) gluten-free vegetarian one-pan meal.

Full baked spinach artichoke casserole in cast-iron skillet shot from above.

So what do you need to make this casserole? (+substitutions)

  • Butter: Or olive oil.
  • Fresh spinach
  • Canned artichoke hearts
  • White onion: Could sub for yellow.
  • Garlic
  • Cauliflower rice: One medium head of cauliflower should yield enough. To rice the cauliflower simply run it through a food processor fitted with the shredding disc. You could use pre-riced cauliflower found in the freezer section, but it will need to be thawed prior to use.
  • Vegetable broth: Or chicken broth, although it is not vegetarian.
  • Lemon juice
  • Salt
  • Black pepper
  • Cayenne pepper: Because everything’s better with a little heat. Right??? Should you disagree, leave it out! No biggie.
  • Ground sage
  • Ground nutmeg
  • Cream cheese
  • Parmesan

How do you make this cast-iron spinach artichoke casserole w/ cauliflower rice? (+tips)

Begin by heating butter to medium heat in a 12-inch cast iron skillet.

Next add the spinach, artichokes, onion, and garlic. Sauté, stirring frequently, for five minutes until onions are translucent and the spinach is wilted.

Sautéd spinach and artichoke mixture in cast-iron skillet shot from above.

Turn broiler on to high heat.

Then stir in the cauliflower rice, chicken broth, lemon juice, and spices. Bring to a boil and continue boiling for five minutes stirring frequently. * It may look like there is not enough liquid for boiling, however, the cauliflower will release quite a bit of liquid as it is heated.

Cast-iron skillet with wooden spoon filled with spinach artichoke casserole minus cheeseprior to baking.

Add the cream cheese and stir until completely melted, then sprinkle with parmesan cheese.

Spinach artichoke casserole prior to baking sprinkled with shredded parmesan cheese in cast-iron skillet.

Finally transfer to the oven and broil for five minutes or until cheese is browned and edges of casserole are bubbling.

Remove from the oven and allow to rest/cool for five minutes before slicing. Serve warm.

How to store

Cover and refrigerate for up to four days.

Close-up of half of baked spinach artichoke casserole in cast-iron pan shot from above.
Slice of casserole on spatula held above casserole in cast-iron skillet surrounded by dark blue denim towel.
Slice of spinach artichoke casserole on grey plate with fork.

Product recommendations

More quick and easy dinner ideas:

  • Buffalo Fried Pickle Tacos w/ Garlic Ranch: What’s better than fried pickles, buffalo sauce, and tacos?!?! A combination of the three; BUFFALO FRIED PICKLE TACOS!! These tacos start with crispy buffalo flavored fried pickles which are tossed in a tortilla and topped off with garlic ranch, lettuce, tomatoes, and cheese. Great vegetarian option with quick and easy prep.
  • Curry Ramen: Take your instant ramen to the next level with this super easy and quick curry ramen. Super easy lunch or dinner. Highly customizable – your choice of veggies, protein, and garnishments. Vegetarian adaptable.
  • Spring Roll Bowls w/ Ginger-Garlic Lime Sauce: Fresh and vibrant spring roll bowls featuring rice noodles, shrimp, and veggies tossed in a ginger garlic lime sauce. Simple and nutritious lunch or dinner. Gluten-free and dairy-free.

If you make this cast-iron spinach artichoke casserole w/ cauliflower rice I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥

Slice of casserole on spatula atop casserole in cast-iron skillet.

Cast-Iron Spinach Artichoke Casserole w/ Cauliflower Rice

Yield: 8
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This super simple spinach artichoke casserole with cauliflower rice is a one-pan meal that takes less than 30 minutes. It's ultra flavorful and creamy, and gluten-free.

Ingredients

  • 1 tablespoon butter
  • 4 cups spinach, packed
  • 1 14 ounce can of quartered artichoke hearts, roughly chopped 
  • 1/2 cup diced white onion
  • 3 cloves garlic, minced
  • 4 cups cauliflower rice, approximately one medium head of cauliflower
  • 2 cups vegetable or chicken broth
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon ground sage
  • 1/8 teaspoon ground nutmeg 
  • 8 ounces cream cheese, cubed
  • 1 cup shredded parmesan cheese

Instructions

  1. Heat butter to medium heat in a 12-inch cast-iron skillet.
  2. Add spinach, artichokes, onion, and garlic. Sauté, stirring frequently, for five minutes until spinach is wilted and onions are translucent.
  3. Turn on broiler to high heat.
  4. Stir in cauliflower rice, chicken broth, lemon juice, and spices. Bring to a boil and continue boiling for five minutes stirring frequently.
  5. Add cream cheese and stir until fully melted.
  6. Sprinkle with parmesan cheese and transfer to oven. Broil for five minutes or until cheese is browned and edges of casserole are bubbling.
  7. Remove from oven and rest for five minutes prior to serving. Serve warm.

Storage: Cover and refrigerate for up to four days.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 252Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 40mgSodium: 780mgCarbohydrates: 21gFiber: 9gSugar: 6gProtein: 13g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

Did you make this recipe?

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Samantha

Wednesday 11th of November 2020

Looks really good; I hope to make it this week. Just a heads up parm. isn't vegetarian but nutritional flakes are which are usually used as a substitute.

Jessica Halverstadt

Wednesday 11th of November 2020

Wow, I feel incredibly foolish. I honestly had no idea. Thanks so so much for pointing that out!

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