Ideal for a weeknight dinner, cauliflower rice spinach artichoke casserole is simple to prepare in one skillet in less than 30-minutes. Vegetarian adaptable, gluten-free, and low-carb.
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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.
Ingredients (+ notes & substitutions)
- Butter: Could sub for olive oil.
- Fresh spinach: You could sub for four ounces of frozen spinach. Make sure to fully thaw it and squeeze out any excess liquid.
- Canned artichoke hearts: For this recipe the artichokes should not be marinated.
- White onion: Yellow would also work.
- Cauliflower rice: One medium head of cauliflower should yield enough. To rice the cauliflower simply run it through a food processor fit with a shredding disc. You could use pre-riced cauliflower,found in the freezer section, but it will need to be fully thawed prior to use.
- Vegetable broth: Chicken broth would be suitable as well but not advised if you wish to keep this dish vegetarian.
- Lemon juice: To bring balance and brighten the dish.
- Kosher salt
- Ground 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: Feel free to omit.
- Cream cheese: Although not entirely necessary, it melts and incorporated easier if it is softened first.
- Shredded Parmesan: Do yourself a favor and skip the bottled stuff. Keep in mind that real Parmesan cheese is not vegetarian-friendly. If you would like this casserole to be vegetarian, I suggest swapping the Parmesan for mozzarella.
How to make this cauliflower rice spinach artichoke casserole (+tips)
1. Set your oven’s broiler function on to high heat.
2. Melt the butter in a 12-inch cast-iron skillet. Add the spinach, artichokes, and onion and sauté, stirring frequently, for five minutes until spinach is wilted and onions are translucent. Add the garlic, salt, black pepper, cayenne pepper (optional), sage, and nutmeg and sauté for an additional minute.
3. Stir in cauliflower rice, chicken broth, and lemon juice. Bring to a boil and continue boiling for ten minutes, stirring frequently.
4. Add cream cheese and stir until fully melted and combined.
5. Sprinkle the Parmesan cheese evenly atop the casserole.
Transfer the skillet to the oven to broil for five minutes until golden brown and the edges of the casserole are bubbling. Remove from oven and rest for five minutes prior to slicing and serving.
Cover and refrigerate for up to four days.
Yes, none of the ingredients contain gluten.
Because of the Parmesan cheese, this casserole is NOT vegetarian. To make it vegetarian, simply swap the Parmesan cheese for mozzarella cheese and use vegetable broth rather than chicken broth.
All of the ingredients included in this casserole are keto-approved so yes, this dish is keto-friendly. One serving contains 12 net carbs.
More gluten-free skillet dinners:
- Fajita Stuffed Chicken with Cheese Sauce: This fajita stuffed chicken smothered in cheese sauce is a fun, low-carb way to enjoy fajitas from home. Pair it with rice and/or beans, crown it with your favorite toppings, and dinner is served. Naturally gluten-free.
- Chori Pollo: Chori pollo is a simple Mexican dish that combines chicken and chorizo and is then topped with cheese. It takes just 15-minutes to prepare, requires only ten ingredients, and is low-carb and gluten-free.
- Beef Enchilada Skillet: Take the hassle out of making enchiladas by preparing this simple ground beef enchilada skillet. This one-pan meal takes just 30-minutes to prepare and is gluten-free. Don’t forget the toppings!!!
If you make this spinach artichoke cauliflower casserole 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 ♥
- 1 tablespoon butter
- 4 cups spinach, packed
- 1-14 ounce can 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
- Set your oven's broiler function on to high heat.
- Melt the butter in a 12-inch cast-iron skillet. Add the spinach, artichokes, and onion and sauté, stirring frequently, for five minutes until spinach is wilted and onions are translucent. Add the garlic, salt, black pepper, cayenne pepper (optional), sage, and nutmeg and sauté for an additional minute.
- Stir in cauliflower rice, chicken broth, and lemon juice. Bring to a boil and continue boiling for ten minutes, stirring frequently.
- Add cream cheese and stir until fully melted and combined.
- Sprinkle the Parmesan cheese evenly atop the casserole then transfer the skillet to the oven to broil for five minutes until golden brown and the edges of the casserole are bubbling. Remove from oven and rest for five minutes prior to slicing and serving.
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