Ideal for a weeknight dinner, spinach artichoke casserole with cauliflower rice 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.
- 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 do you make this cauliflower rice spinach artichoke casserole? (+tips
Heat a 12-inch cast-iron skillet over medium-high heat.
Add the butter and once melted add the spinach, artichokes, and onion. Sauté, stirring frequently, for five minutes until onions are translucent and the spinach is wilted. Add the garlic and sauté for another minute.
Set your broiler to high heat.
Stir in the cauliflower rice, broth, lemon juice, salt, black pepper, cayenne pepper, sage, and nutmeg. 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.
Add the cream cheese and stir until completely melted, then sprinkle the Parmesan cheese overtop.
Finally, transfer to the oven and broil for five minutes or until cheese is melted, browned, and edges of the casserole are bubbling.
Remove from the oven and allow to rest for five minutes before slicing. Serve warm.
Cover and refrigerate for up to four days.
More gluten-free skillet dinners:
- Fajita Stuffed Chicken w/ 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.
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 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
- Heat butter to medium heat in a 12-inch cast-iron skillet.
- Add spinach, artichokes, onion, and garlic. Sauté, stirring frequently, for five minutes until spinach is wilted and onions are translucent.
- Turn on broiler to high heat.
- Stir in cauliflower rice, chicken broth, lemon juice, and spices. Bring to a boil and continue boiling for five minutes stirring frequently.
- Add cream cheese and stir until fully melted.
- Sprinkle with parmesan cheese and transfer to oven. Broil for five minutes or until cheese is browned and edges of casserole are bubbling.
- 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