Saturday, November 19, 2016

Spinach Pecan Casserole - a low carb side

Spinach and cauliflower rice casserole
Still looking for a healthy Thanksgiving side dish?
You might be interested in this low calorie- low carbohydrate delicious, easy to make, casserole for as part of your feast!  It's made from "cauliflower rice", spinach, and pecans!

I think we all are a little concerned about packing on extra pounds during the holidays. With this recipe, you can indulge and enjoy all the flavor without carbs.

It's quick and easy to make too, and it can be made in advance and just warmed up before eating.

It never ceases to amaze me how many different ways one can use cauliflower- It certainly is the great impostor. In the past I've made cauliflower rice pizza crusts, cauliflower rice bread sticks, and cauliflower rice snow patties. This recipe is no different- the cauliflower rice gives the impression that it is actually rice!!

How did it come out? Fabulous!! Same delicious flavor without the carbs- 

This is a must for Thanksgiving- I also make a similar casserole using brown rice 

Author: Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 10 minutes
Sautee Time: 10 minutes
Bake Time: 35 minutes
Total time: 55 minutes
Serves: 8 sides


4 cups of cooked cauliflower rice ( see instructions below)
 2 bags of Trader Joe's frozen organic cauliflower rice
1 and half cups of onion, diced
4 cloves of garlic ( or 2 frozen garlic cubes )
3 cups of fresh spinach, chopped
Egg replacer equivalent to 2 eggs
1 cup of almond or coconut milk 
1/4 teaspoon ground red pepper
1/8 teaspoon of nutmeg
2 Tablespoons of sesame seeds
Salt and cracked pepper to taste
1/2 cup of pecans or sunflower seeds 


Heat a large skillet on high. Add the frozen or fresh cauliflower rice. Cook until the cauliflower is softened adding 1/4 cup of vegetable broth if needed (about 6 minutes), stirring frequently. When done set aside in a medium size bowl. Add the sesame seeds to the cooked cauliflower and mix.

Sautee the onions for about 3 minutes. Add the garlic and chopped spinach and sautee until spinach is wilted. 

In a small bowl mix the egg replacer and the almond milk. Add in the seasoning. Mix the liquid mixture into the cauliflower rice. 

Spray a rectangular pan with olive oil and spoon in the mixture. Press pecans or sunflower seeds on top and bake for 35 minutes until edges become crispy.

cauliflower rice
Cauliflower Rice in the Skillet

chopped red onions
Chopped red or white onion, garlic, and spinach 

cauliflower rice and vegetables, vegan, gluten-free
All ingredients mixed together in a bowl before baking in the casserole pan
pecan casserole with cauliflower rice
Casserole with a slice missing
My notes: 

1 I used a smaller Pyrex for my photo because I made a smaller portion.
 You should use a larger less deep rectangular Pyrex baking pan to accommodate this recipe.

2. You could substitute cooked brown rice for the cauliflower rice- just saying

3. Use sunflower seeds if you do not have pecans



  1. Looks good! Thanks for sharing on the What's for Dinner link up!

    1. Yes, I thought it would be a good casserole to share before Thanksgiving!

  2. I would never have thought of this combination, Judee, but it sounds delicious! Have a wonderful Thanksgiving!


    1. I do a lot with cauliflower rice. The combinations and recipes seem to be endless!

  3. This looks like such a lovely side - I like how you have used the cauliflower instead of potatoes! Thank you for sharing with us at Hearth and Soul, Judee!

  4. Marilyn, I'm with you loving the cauliflower rice. It tastes great in so many interesting recipes

  5. This looks like a winner. I haven't yet tried cauliflower rice, but I really do need to give it a whirl.

    1. Thanks Beth. Cauliflower rice is a must try because it is so good!! Put don't boil it .. I simply put it in a frying pan and pan roast it until it's dry. I always like the frozen cauliflower rice the best.


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