Chicken Alfredo Cauliflower Rice Bake

Chicken Alfredo Cauliflower Rice Bake
Introducing vegetables to kids can be a bit of a challenge. Our strategy? Choose to combine them with kid-friendly dishes.
Serves: 6
  • 2¼ lb head cauliflower, trimmed and broken into florets
  • ¼ cup olive oil
  • 1 tsp dried basil, crushed
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2½ cups fresh baby spinach
  • 2 cups chopped rotisserie chicken
  • 14½ ounce jar light Alfredo pasta sauce
  • 2 tbsp grated Parmesan cheese
  • ½ cup panko bread crumbs
  1. Preheat oven to 400°F. Working in batches, cover and pulse cauliflower in a food processor four to six times or until crumbly and resembles rice.
  2. Transfer cauliflower "rice" to a 3 qt casserole. Drizzle with 2 tbsp of the oil and sprinkle with basil, salt, and pepper; toss to coat. Bake 15 minutes.
  3. Stir in spinach, chicken, and pasta sauce; sprinkle with cheese. Combine panko and remaining 2 tbsp oil; sprinkle over cauliflower mixture. Bake 20 to 25 minutes more or until top is brown.