Cauliflower Rice Casserole with Spinach and Artichokes

By Talia Kornfeld

4.5 / 5

15min

40min

2 tablespoons olive oil
3 cloves garlic minced
1 (10 ounce) package baby spinach leaves
1 (10 ounce) jar artichoke hearts drained and chopped
32 ounces cauliflower rice
2 cups cooked quinoa
2 eggs
¼ cup shredded mozzarella-style vegan cheese (such as Daiya®)
2 tablespoons shredded mozzarella-style vegan cheese (such as Daiya®) or to taste