Creamy Red Rice & Cauliflower Casserole with Spinach & Rosemary

Creamy Red Rice & Cauliflower Casserole

with Spinach & Rosemary

55 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This gourmet casserole gets its hearty character from a duo of vegetables—earthy-sweet roasted cauliflower and sautéed spinach—and a medley of rice varieties, including striking, nutty red. The toothsome rice finds delightfully creamy contrast in fontina cheese, melted in while the grains are still hot. Before melding it all in the oven, we’re mixing in fresh rosemary and briny capers, then topping off the casserole with breadcrumbs for a layer of crunch. (Chefs, your cauliflower may be white, purple, green or orange.)

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Grate the fontina cheese (discarding any rind). Cut out and discard the cauliflower core; cut the head into bite-sized florets. Peel and roughly chop the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves.

Cook the rice:
2 Cook the rice:

Add the rice to the pot of boiling water. Cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and half the fontina cheese. Stir to thoroughly combine. Season with salt and pepper to taste.

Roast the cauliflower:
3 Roast the cauliflower:

While the rice cooks, place the cauliflower on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven, leaving the oven on. Set aside in a warm place.

Cook the spinach:
4 Cook the spinach:

Once the rice has cooked for about 15 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and white bottom of the scallion; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the spinach and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Remove from heat.

Assemble the casserole:
5 Assemble the casserole:

To the pot of cooked rice, add the roasted cauliflower, cooked spinach, capers and as much of the rosemary as you'd like. Stir to thoroughly combine and season with salt and pepper to taste. Transfer to a baking dish. Evenly top with the breadcrumbs, pecorino cheese and remaining fontina cheese.

Bake the casserole & plate your dish:
6 Bake the casserole & plate your dish:

Bake the casserole 10 to 11 minutes, or until browned and the cheese has melted. Remove from the oven and let stand for 2 minutes before serving. Divide the baked casserole between 2 dishes. Garnish with the green top of the scallion. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Grate the fontina cheese (discarding any rind). Cut out and discard the cauliflower core; cut the head into bite-sized florets. Peel and roughly chop the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves.

2 Cook the rice:

Add the rice to the pot of boiling water. Cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and half the fontina cheese. Stir to thoroughly combine. Season with salt and pepper to taste.

Cook the rice:
Roast the cauliflower:
3 Roast the cauliflower:

While the rice cooks, place the cauliflower on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven, leaving the oven on. Set aside in a warm place.

4 Cook the spinach:

Once the rice has cooked for about 15 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and white bottom of the scallion; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the spinach and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Remove from heat.

Cook the spinach:
Assemble the casserole:
5 Assemble the casserole:

To the pot of cooked rice, add the roasted cauliflower, cooked spinach, capers and as much of the rosemary as you'd like. Stir to thoroughly combine and season with salt and pepper to taste. Transfer to a baking dish. Evenly top with the breadcrumbs, pecorino cheese and remaining fontina cheese.

6 Bake the casserole & plate your dish:

Bake the casserole 10 to 11 minutes, or until browned and the cheese has melted. Remove from the oven and let stand for 2 minutes before serving. Divide the baked casserole between 2 dishes. Garnish with the green top of the scallion. Enjoy!

Bake the casserole & plate your dish:
Browse Steps
1 of 6