Low Carb Spinach & Artichoke Dip Cauliflower Casserole

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Artichoke hearts, canned or frozen
  • 4 cups Cauliflower florets, raw
  • 1/4 tsp Garlic powder
  • 1 cup Spinach, frozen

• Baking & Spices

  • 1/8 tsp Black pepper, ground
  • 1/2 tsp Kosher salt
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Paprika, smoked

• Dairy

  • 1/4 cup Butter
  • 8 oz Cream cheese, full-fat
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup Silk cashew milk, Original Unsweetened
  • 1 1/2 cup Whole milk mozzarella cheese

Found on ibreatheimhungry.com

Description

Ingredients

• 4 cups raw cauliflower florets, roughly chopped
• ¼ cup butter
• ½ cup Silk Cashew Milk, Unsweetened Original
• 8 oz full fat cream cheese
• ½ tsp kosher salt
• ⅛ tsp ground black pepper
• ¼ tsp ground nutmeg
• ¼ tsp garlic powder
• ¼ tsp smoked paprika (use regular if you cant find smoked)
• 1 cup frozen, chopped spinach
• ¾ cup canned or frozen artichoke hearts, drained and chopped
• 1½ cup shredded whole milk mozzarella cheese
• ¼ cup grated parmesan cheese

Directions

• Combine the cauliflower, butter, Silk Cashew Milk, cream cheese, salt, pepper, nutmeg, garlic powder, and paprika in a microwave safe dish. Microwave on high for ten minutes. Alternatively you could simmer it in a saucepan on the stove until the cauliflower is just fork tender. Add the spinach, artichoke hearts 1 cup of the shredded mozzarella, and the parmesan cheese to the cauliflower mixture and stir gently to combine thoroughly. Spoon the mixture into an ovenproof casserole dish and sprinkle the remaining ½ cup of mozzarella over the top. Bake for 20 minutes at 400 degrees (F) or until golden and bubbling. Serve hot.

Nutrition