Save to Pinterest This Alfredo Cauliflower Rice Casserole delivers all the cozy flavors of classic Alfredo in a lighter wholesome bake. Tender cauliflower rice soaks up a creamy homemade sauce and everything bubbles under a golden cheesy topping. It is a go-to when you want comfort food that still feels fresh and vibrant.
This bake quickly became a weeknight hero in my house after I first served it at a potluck. Now when I take it out of the oven on chilly evenings it fills the kitchen with the best cozy aroma.
Ingredients
- Cauliflower rice: Provides satisfying texture as the base of this casserole. Pick a firm head and avoid any brown spots. Store-bought cauliflower rice works just as well and saves time
- Baby spinach: Adds color nutrition and a gentle earthiness. Look for deep green tender leaves. Substitute another green if you like
- Onion and garlic: Create the aromatic backbone. Choose a small onion that feels heavy for its size and firm garlic cloves for best flavor
- Heavy cream: Makes the Alfredo sauce rich and silky
- Parmesan cheese: Lends sharp nutty flavor and is best freshly grated from a wedge
- Mozzarella cheese: Guarantees a gooey dreamy top
- Cream cheese: Brings tangy body and helps create a luscious sauce
- Unsalted butter: Lets you control the seasoning and gives vegetables a savory head start
- Seasonings (nutmeg, Italian herbs): Brighten the overall dish. Grate nutmeg fresh whenever possible
- Salt and black pepper: Essential for letting all those flavors shine
- Fresh parsley: At the end lends a burst of color and finish
Instructions
- Prep the Oven and Dish:
- Set your oven to 190 Celsius or 375 Fahrenheit. Rub a medium casserole dish with a little butter to keep things from sticking later
- Rice the Cauliflower:
- If using a whole head break it into florets and blitz in a food processor until it resembles rice. Store-bought cauliflower rice is a real time saver
- Sauté the Aromatics:
- Set a large skillet over medium heat. Melt butter and add diced onion. Let it sweat for three minutes until glossy and translucent then toss in garlic and stir for one more minute until fragrant
- Cook the Cauliflower Rice:
- Add riced cauliflower to the skillet with onions and garlic. Cook for five to six minutes stirring often until cauliflower softens and moisture cooks off
- Wilt the Greens:
- Stir in roughly chopped spinach. Keep pan over medium heat and stir until spinach wilts down (only a couple minutes)
- Make the Creamy Sauce:
- Turn heat to low. Add heavy cream cream cheese three quarters of Parmesan half the mozzarella salt pepper nutmeg and Italian herbs. Stir until sauce melts into a thick creamy mixture coating cauliflower
- Assemble the Casserole:
- Spoon mixture evenly into prepared casserole dish. Sprinkle rest of mozzarella and the remaining Parmesan over top
- Bake to Perfection:
- Slide dish into oven and bake for twenty to twenty five minutes. Top should be bubbling and golden brown
- Finish and Serve:
- Pull casserole out and let rest for five minutes. Scatter chopped parsley on top for color and freshness
Save to Pinterest When I scatter fresh parsley over the melted cheese at the end it reminds me of my grandmother patiently finishing her Sunday bakes with a sprinkle of whatever herbs she could find on the windowsill. Parmesan is my favorite here for its sharp flavor and how well it melts into the silky sauce.
Storage Tips
Store any leftovers in a tightly covered dish in the refrigerator for up to four days. For best reheating results use a low oven or microwave in short bursts so the cheese does not get too rubbery. Sometimes I turn leftovers into a filling for stuffed bell peppers.
Ingredient Substitutions
Broccoli rice works anywhere cauliflower rice does. Any leafy green like kale or Swiss chard can fill in for spinach. Dairy free alternatives for cream cheese and shredded cheese are welcome if you want a vegan version.
Serving Suggestions
Serve it piping hot with a crisp green salad or roasted asparagus. Sometimes I offer garlic roasted chickpeas or a poached egg on top to make it feel extra special. Crusty bread on the side is a welcome treat if you are not eating low carb.
Save to Pinterest This casserole is flavorful creamy and comforting. Enjoy it fresh from the oven or as a make-ahead meal for busy nights.
Common Recipe Questions
- → How do I make cauliflower rice?
Pulse cauliflower florets in a food processor until they resemble small grains or use packaged cauliflower rice for convenience.
- → Can I add protein to this dish?
Yes, stir in cooked chicken or ham with the casserole mixture before baking for a heartier meal.
- → What cheese works for a vegetarian version?
Choose Parmesan and mozzarella made with vegetarian rennet to keep the dish fully vegetarian.
- → How do I get a golden, bubbly top?
Sprinkle extra mozzarella and Parmesan over the casserole before baking and broil for 2 minutes at the end if desired.
- → Can I use other greens besides spinach?
Yes, kale or Swiss chard are great substitutes; sauté until softened before mixing into the rice.
- → Is this casserole gluten-free?
Yes, this dish uses no wheat; always check cheese and cream labels for cross-contamination if sensitive.