12 oz. package frozen cauliflower rice
½ cup pre-packaged cubed prosciutto
¼ cup light cream
¾ cup shredded Parmesan or Asiago cheese, divided
¼ cup blue cheese crumbles
1 cup chopped arugula or spinach
1 heaping Tbs. chopped fresh sage
¼ tsp. black pepper
¼ tsp. granulated garlic
Pinch cayenne pepper
Bluebird Vinaigrette for drizzling (optional)
Preheat the oven to 400°F.
Put the cauliflower rice in a microwaveable bowl and microwave it on low for four minutes.
Combine the cauliflower, prosciutto, cream, half cup of the parmesan or asiago cheese, blue cheese crumbles, arugula or spinach, sage, black pepper, granulated garlic, and cayenne in a large mixing bowl. Transfer to a baking dish and sprinkle with the remaining Parmesan cheese. Bake for 15 minutes, or until it is bubbling and edges are golden brown. Cool for five minutes and drizzle with Bluebird Vinaigrette if using. Serve with crostini, pita chips, or crackers.
Vinaigrette visionary Melissa Ann Barton, aka Mod Squad Martha, makes a holiday meal worth celebrating
