We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Creamy Red Rice & Cauliflower Casserole
with Spinach & Rosemary
55 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
-
2 Servings
- Est. 780 Cals/serving
-
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
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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!
Tips from Home Chefs
About Blue Apron
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