Chicken Alfredo ‘Riced’ Bake

All Riced Everything! This recipe is everything – Chicken Alfredo Cauliflower Rice Bake

What is cauliflower rice? Cauliflower pulsed into ‘rice-like’ pieces; convenient for jumping-off points for an easy weeknight dinner, that are Paleo, low carb, and gluten-free. Look for this either fresh or frozen, but you can also make them your own.


  • 6 1/2 cups cauliflower florets
  • 4 Tbsp olive oil
  • 1 tsp dried basil, crushed
  • pinch of salt and pepper
  • 2 1/2 cups baby spinach
  • 2 cups chopped cooked chicken
  • 15 oz light Alfredo pasta sauce
  • 2 Tbsp grated Parmesan cheese
  • 1/2 cup panko bread crumbs
  • Fresh cilantro for garnish


  • Preheat oven to 400 degrees. Working in batches, place cauliflower in a food processor, pulse until crumbly and resembling rice.
    • if you buy ‘cauliflower rice’ you can skip this first step
  • Transfer cauliflower to a casserole dish. Drizzle with olive oil, salt/pepper and basil. Bake for 15 minutes.
  • Stir spinach, chicken, and Alfredo sauce in the cauliflower. Sprinkle cheese and bread crumbs .
  • Bake for 20-25 minutes or until top is brown. Top with cilantro.

Enjoy – see you in the Kitchen!

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