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.

Prep Time:
20 mins
Bake Time:
35 mins
Total Time:
55 mins
5 cups


  • 1 2.25-2.5 pound head cauliflower, trimmed and broken into florets

  • ¼ cup olive oil

  • 1 teaspoon dried basil, crushed

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

  • 2 ½ cup fresh baby spinach

  • 2 cup chopped rotisserie chicken

  • 1 14.5 ounce jar light Alfredo pasta sauce

  • 2 tablespoon 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.

    Chicken Alfredo Cauliflower Rice Bake
    Andy Lyons

Nutrition Facts (per serving)

255 Calories
16g Fat
12g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 255
% Daily Value *
Total Fat 16g 21%
Saturated Fat 6g 30%
Cholesterol 83mg 28%
Sodium 743mg 32%
Total Carbohydrate 12g 4%
Total Sugars 3g
Protein 17g
Vitamin C 30.8mg 154%
Calcium 97mg 7%
Iron 1.2mg 7%
Potassium 346mg 7%
Folate, total 59.7mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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