Thick Brush Stroke

Cauliflower Rice  Spinach Artichoke  Casserole

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 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.

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"I’m all about a good spinach and artichoke dip, but putting this in a healthy casserole is a game changer! Delish!!"