Creamy Red Rice & Cauliflower Casserole with Spinach & Rosemary

Creamy Red Rice & Cauliflower Casserole

with Spinach & Rosemary

55 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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 Plans
  • 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:
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