Bluebird Cauliflower Rice Bake

 

 

What you need:

  • 12 ounces frozen riced cauliflower
  • ½ cup or 2 ounces cubed prosciutto (prepackaged)
  • ¼ cup light cream
  • ¾ cup shredded Parmesan cheese, divided
  • ¼ cup blue cheese crumbles
  • 1 cup arugula (may substitute chopped spinach)
  • 1 heaping tablespoon fresh sage, chopped
  • ¼  teaspoon black pepper
  • ¼ teaspoon granulated garlic
  • Pinch cayenne pepper
  • ¼ cup Bluebird Vinaigrette

What to do:

  • Preheat oven to 400 degrees.  
  • Place frozen cauliflower in a bowl and microwave until heated through, about 4-5 minutes.  
  • Combine cauliflower, prosciutto, cream, ½ cup parmesan cheese, blue cheese, arugula, sage, black pepper, granulated garlic and cayenne.  
  • Place mixture in a small baking dish that would serve 4 (I use an oval).
  • Sprinkle remaining parmesan cheese.
  • Bake about 15 minutes, until bubbling and edges are golden brown.
  • Remove from oven.  With a spoon, form a small hole in center of dish.  
  • Fill with Bluebird Vinaigrette.

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