Rice and Cauliflower Casserole

Rice and Cauliflower Casserole


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This simple spring casserole is perfect for a light, healthy lunch. This filling dish is made by baking rice with cauliflower and carrots.

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Chicago, IL

Time needed

20 min cooking

Serving Size / Yield

4 servings


  • 2 cups rice, cooked
  • 1/2 cup carrots, minced
  • 1/2 cup cauliflower, minced
  • 2 eggs
  • basil
  • 1 cup mozzarella cheese
  • salt
  • pepper

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Add cooked rice to a 9x13 inch casserole dish.
Preheat oven to 350 degrees.
Blend add carrots and cauliflower on top and season.
Add cheese and basil on top.
Mix eggs in a bowl and pour over the casserole.
It's OK if the eggs don't cover the casserole.
Bake for 20 minutes or until cheese has melted.

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