Growing up, my mom always made sure there were healthy-ish elements on the table, whether it was broccoli on the fettuccine alfredo or a bowl of blueberries topped with Cool Whip after the meal. Doesn’t that sound like a total mom thing to do?

This dish sort of reminds me of a mom meal; it has plenty of green veggies, but it’s made all the more appealing with creamy cheese and crunchy breadcrumbs.

Cheesy Spinach Artichoke Bake | OKC Veggie

My palate has evolved as I’ve gotten older, as I certainly didn’t grow up eating mushrooms, cauliflower, Brussels sprouts or artichokes—we were pretty much a peas, carrots and broccoli sort of household. Props to you if your kids will eat these “adult” veggies, whether or not they’re covered in cheese! An easy and delicious dish, this Cheesy Spinach Artichoke Bake is a mom-ified meal if I’ve ever seen one.

INGREDIENTS

1 T. butter
1 pound Brussels sprouts, quartered
8 oz. button mushrooms, chopped
8 oz. spinach, hand-torn
1 cauliflower head, cut into florets
1 - 14 oz. can artichokes (don’t drain)
4 garlic cloves, mined
1 t. red pepper flakes
1/4 t. nutmeg
1 t. dried thyme
1/2 c. 2% milk
4 oz. mozzarella cheese, shredded
4 oz. white cheddar cheese, shredded
1 c. whole wheat panko bread crumbs
Salt, pepper, olive oil and non-stick cooking spray

STEPS

1) Preheat the oven to 375 degrees. Chop the stems off the Brussels sprouts and remove the dirty outer leaves. Quarter the sprouts and place them in a bowl. Toss with a pinch of salt, a fair amount of freshly cracked black pepper and a drizzle of olive oil. Add to a pan and roast in the oven for 25 minutes. Remove the sprouts from the oven and increase the temperature to 400 degrees.

2) Add the butter to a large skillet over medium-high heat. Place the cauliflower in the pan and add the mushrooms on top. Do not stir! Allow the veggies to sit in the pan for five minutes. The cauliflower will become super golden and buttery and delicious. After five minutes, go ahead and stir the mixture well to combine.

3) Add the spinach, artichokes, garlic, red pepper flakes, thyme and nutmeg. Season with a pinch of salt and a fair amount of freshly cracked black pepper. Stir well to combine, and cook until the spinach has wilted, about three minutes.

4) Pour in the milk and bring the mixture to a simmer. Allow it to simmer for a couple of minutes so some of the liquid evaporates. Add the cheeses and stir until melted, then remove from heat.

5) Spray a round baking dish with non-stick cooking spray. Place the Brussels sprouts evenly onto the bottom of the dish, then pour the spinach/artichoke mixture on top. Sprinkle the breadcrumbs evenly over the top and bake for 25 minutes. Allow to cool for about 10 minutes before serving.