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Cauliflower Parmesan

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Cauliflower Parmesan

Description

1 cup orzo pasta
1 tbsp olive oil
2 cloves garlic, minced
1 can (14 oz) artichoke hearts, drained and chopped
3 cups fresh spinach, chopped
½ tsp salt
¼ tsp black pepper
½ tsp red pepper flakes (optional)
1 cup milk (or unsweetened almond milk)
½ cup vegetable or chicken broth
4 oz cream cheese, softened
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
¼ cup breadcrumbs (optional, for topping)
Directions:
Preheat oven to 375°F (190°C) and grease a baking dish.
Cook orzo pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Stir in chopped artichoke hearts, spinach, salt, black pepper, and red pepper flakes. Cook until spinach wilts, about 2 minutes.
Reduce heat to low and add milk, broth, and cream cheese. Stir until the cream cheese is fully melted and combined.
Add the cooked orzo to the skillet and mix well. Stir in Parmesan cheese and half of the shredded mozzarella.
Transfer the mixture to the greased baking dish. Sprinkle the remaining mozzarella and breadcrumbs on top.
Bake for 20-25 minutes, until the cheese is melted and bubbly.
Let cool for a few minutes before serving. Enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 320 per serving Servings: 4 servings

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