CAULIFLOWER RICE CASSEROLE WITH SPINACH AND ARTICHOKES

Cauliflower Rice Casserole with Spinach and Artichokes image

A delicious cauliflower rice casserole full of protein and veggies.

Provided by Talia Kornfeld

Categories Fruits and Vegetables Vegetables Cauliflower Rice

Time 55m

Yield 6

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 28.2 g, Cholesterol 62 mg, Fat 9.4 g, Fiber 8 g, Protein 12.2 g, SaturatedFat 2.3 g, Sodium 495.1 mg, Sugar 0.3 g