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Creamy Red Rice & Cauliflower Casserole Fill 1 Created with Sketch.

with Spinach & Rosemary

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 710 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.)

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instructions
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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: