A delicious cauliflower rice casserole full of protein and veggies.

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
1 9x13-inch casserole
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

Cook's Note:

You can use regular cheese instead of vegan, if you'd like.

Nutrition Facts

237 calories; protein 12.2g 25% DV; carbohydrates 28.2g 9% DV; fat 9.4g 14% DV; cholesterol 62mg 21% DV; sodium 495.1mg 20% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/10/2019
This is a delicious recipe, but we found it to be rather dry. When I make it again I will add liquid, either veggie broth or miso. I will also add more vegetables, I think some combination of spiral carrots, peas, celery, sweet green, yellow, or red peppers or maybe baby corn pieces. As a side dish it may be ok as is, but for my vegetarians it was a main dish and needed more. Read More