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Nutrition Facts
Serving Size 137 g
(Approx. 8 Servings)
Amount Per Serving
Calories 230 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 380 mg 16%
Total Carbohydrate 11 g 4%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 8 g
Vitamin A 20% Iron 4%
Vitamin C 50% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spinach Artichoke Cauliflower Rice
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
8  People


Recipe makes 8 Servings

8 Oz Neufchâtel cream cheese
9 4/5 Oz Central Market Artichoke & Cheese Tapenade
14 Oz H-E-B Caulibits
1 1/2 cup(s) organic baby spinach, chopped and pressed down into cup for measuring
2 Tbsp olive oil, divided use
1 cup(s) panko bread crumbs, lemon pepper flavor
1/4 cup(s) Parmesan cheese
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Preheat oven to 400ºF.
Place cream cheese in a microwaveable bowl. Heat for 30 to 45 seconds to soften. Add artichoke dip, stir to combine.
Fold caulibits and chopped spinach into cream cheese mixture.
Oil a 9" X 9" pan with 1 tablespoon oil. Pour cauliflower mixture into pan and press down gently to level.
Add bread crumbs to a small bowl. Stir remaining oil and Parmesan cheese through bread crumbs with a fork, stir thoroughly to coat.
Sprinkle bread crumbs on top of cauliflower and bake 20 to 22 minutes, or until golden brown on top.


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