Low Carb Spinach & Artichoke Dip Cauliflower Casserole
A delicious low carb side dish recipe that can be turned into a main dish by adding some cooked chicken, or a breakfast or brunch recipe if you add some eggs!
A delicious low carb side dish recipe that can be turned into a main dish by adding some cooked chicken, or a breakfast or brunch recipe if you add some eggs!
- 1/4 cup butter
- 1/4 cup grated parmesan cheese
- 1/4 tsp ground nutmeg
- 1/4 tsp garlic powder
- 1/2 tsp kosher salt
- 1/8 tsp ground black pepper
- 4 cups raw cauliflower florets roughly chopped
- 1/2 cup silk cashew milk unsweetened original
- 8 oz full fat cream cheese
- 1/4 tsp smoked paprika (use regular if you can't find smo
- 1 cup frozen chopped spinach
- 3/4 cup canned or frozen artichoke hearts drained and chopped
- 1 1/2 cup shredded whole milk mozzarella cheese
- Carbohydrate 4.6380877844501 g
- Cholesterol 20.0285052931854 mg
- Fat 6.57700480620867 g
- Fiber 0.784857811661867 g
- Protein 6.00577809590562 g
- Saturated Fat 4.12545908278996 g
- Serving Size 1 1 serving (54g)
- Sodium 357.480141667582 mg
- Sugar 3.85322997278823 g
- Trans Fat 0.470037396674976 g
- Calories 101 calories
Step-by-step
- 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 1/2 cup of mozzarella over the top.
- Bake for 20 minutes at 400 degrees (F) or until golden and bubbling.
- Serve hot.
Microwave the raw cauliflower florets, butter, cashew milk, and cream cheese on high for exactly ten minutes to break down the cellular walls without releasing excess water. Drain thawed frozen spinach thoroughly in a fine-mesh strainer; excess trapped moisture remains the primary saboteur of a creamy sauce, turning a thick dip watery during baking. Simmering the vegetable base in a saucepan on the stove offers an alternative if microwave cooking is bypassed.
Managing Moisture and Texture
Achieving structural integrity in vegetable-based bakes requires aggressive moisture control. Raw cauliflower naturally releases water as heat breaks down its pectin, which can thin out the heavy cream cheese and mozzarella matrix. Thoroughly patting down canned or frozen artichoke hearts with paper towels prevents pooling liquid at the bottom of the baking dish. Baking at 400 degrees Fahrenheit for 20 minutes transforms the surface, creating a bubbling, golden-brown mozzarella crust that seals in internal moisture.
- Watery consistency usually stems from un-drained spinach or wet artichokes; press both ingredients firmly before mixing.
- Uneven softening of cauliflower indicates pieces were chopped too large; maintain a uniform roughly chopped size for even heat penetration.
- Pale cheese toppings lacking color mean the oven temperature ran low or the dish sat too far from the upper heating element.
