My New Favorite Side Dish - Cauliflower Rice Bake

This casserole is loaded with some yogurt, swiss cheese, greens, a small amount of potatoes, and topped with buttery panko crumbs and baked to a golden brown perfection. What's not to like? It's a delicious side dish!

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Cauliflower Rice Bake
Ingredients:
1 package (14 oz.) frozen cauliflower rice, or freshly chopped
2 cloves garlic, minced
1 cup of diced organic potatoes
Salt to taste
2 tsp. Olive oil
1 cup vanilla full or low fat yogurt
4 slices swiss cheese
to 1 cup panko bread crumbs, I used Aleia's Gluten free
1 tsp. Oregano leaves
1 tsp. Dried basil leaves
1 Tbsp. butter, I use Kerrygold

Directions:
Preheat your oven to 400 degrees F.

Defrost the cauliflower right in a frying pan. Put the heat on low and add a tsp. or so of olive oil. After the cauliflower has broken down and the excess water has evaporated, lower the temperature to low and add the garlic and stir for one minute.

Pour this mixture into an 8 x 8 baking dish. In the same frying pan, add 2 tsp. of olive oil and add the diced potatoes. Turn the heat to medium, add a sprinkle of salt and cover with a lid. Let this cook for 3 minutes and check to see if it is turning a golden brown. Stir the potatoes with a spatula and lower the heat to low. Cover and cook for an additional 3 to 4 minutes or until the potatoes are soft and brown.

Stir in the yogurt and the dandelion greens. You want everything thoroughly coated with the yogurt. Smooth out the mixture and layer the swiss cheese over the top.

In a medium bowl combine the panko crumbs with the oregano and basil. Then add the melted butter and stir until all the crumbs are coated and it resembles wet sand.

Spread the crumbs over the top of the casserole evenly.

Place in a 400 degree F oven for 15 minutes or until the top is a golden brown and the bottom is bubbly. This makes a wonderful side dish with chicken, beef or fish. Enjoy!

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Rockin Robin
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Disclaimer:
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#cauliflower
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