Cauliflower Rice Casserole with Spinach and Artichokes recipe
All Recipes Fruits and Vegetables Vegetables Cauliflower Rice
Ingredients
- 2 tablespoons olive oil 3 cloves garlic, minced 1 (10 ounce) package baby spinach leaves 1 (10 ounce) jar artichoke hearts, drained and chopped 32 ounces cauliflower rice 2 cups cooked quinoa 2 eggs ¼ cup shredded mozzarella-style vegan cheese (such as Daiya®) 2 tablespoons shredded mozzarella-style vegan cheese (such as Daiya®), or to taste
Nutrition Info
- 237.4 caloriescarbohydrate: 28.2 gcholesterol: 62 mgfat: 9.4 gfiber: 8 gprotein: 12.2 gsaturatedFat: 2.3 gservingSize: -sodium: 495.1 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Cauliflower Rice Casserole with Spinach and Artichokes
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
Bake in the preheated oven for 20 minutes.
Preheat the oven's broiler.
Broil casserole in the preheated oven until cheese is gooey and golden brown, about 2 minutes.