Cauliflower “Rice” Spinach Casserole

Cauliflower rice is all the rage and with good reason! It’s a delicious low-carb substitute for rice and believe me when I say, you won’t miss the real stuff (this coming from someone who has never much liked the taste or smell of cauliflower). I really think of it as a vehicle for sopping up sauce or cheese or whatever delicious stuff you have on/in it! This is a variation of a Neelys recipe from Food Network. The key to keeping this from being a watery mess is to wring it out until you can’t feel your hands. There is no other way…. sorry.

3 bags of frozen riced cauliflower, thawed (these are 12oz. bags from Trader Joe’s)
1 small onion, minced
2 T butter
1 package frozen chopped spinach, thawed and squeezed dry
1/2 to 1 cup cream (this depends upon your dedication to the wringing process)
2 eggs
2 cups shredded sharp cheddar cheese, plus extra for the top
1/4 cup chopped fresh parsley
salt and pepper
pinch of cayenne

Preheat the oven to 375º.

In a small frying pan, saute the onion and a pinch of cayenne in the butter until soft and translucent.

In a large bowl, lightly beat the eggs with a fork.  Using a tea towel, wring out the cauliflower rice, one bag at a time and add it to the bowl with the eggs. Add the cream– use your judgement here; I use all of it because I wring out the rice like crazy and it is very dry but if you are a slacker and yours is still somewhat moist, start with less cream Add the spinach, onion, parsley and cheese. Season with salt and pepper to taste. Butter a medium-ish casserole dish and add the rice mixture; top with some more shredded cheese. Bake for 30-45 minutes. I realize this is a wide range of time but you want it to be nice and bubbly with browned cheese and that can’t always be quantified.

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