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Creamy Red Rice & Cauliflower Casserole
with Spinach & Rosemary
55 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 780 Cals/serving
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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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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.
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.
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!
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.
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.
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!
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