 Are you looking for a quick and tasty way to get some more vegetables into your diet? Well, today's cauliflower rice bake is going to do just that. We're going to use frozen, riced cauliflower for this. I'm going to add some potatoes to this to give it a little body, some greens, some garlic, a lot of good stuff going on in there. We're going to finish it with a little bit of cheese on top, Swiss in fact, and a little bread crumb topping. Guys, you're going to love this. I'm Rockin' Robin and I'm going to show you how to make it right after my chef joke. Okay, we're going to start off here with chef joke number one. We'll have number two a little bit later. Alright, why did the bee buy a phone? It's a cauliflower. We're going to start off here by defrosting our cauliflower rice. This is frozen and it makes it very easy to work with. I have a medium-sized frying pan here over medium-high heat. I'm adding some olive oil to it. And then we're going to drop in our 12-ounce bag here of cauliflower rice. Now, I'm heating this up according to the package directions and it should take just a few minutes. I'm going to scrape down the edges here to kind of break up the cauliflower. That way it just gets going a lot quicker. Now, once you get the cauliflower to this stage, you're going to want to continue cooking it until all the moisture is evaporated out of it. Now, I'm going to add a little bit of salt to this. Alright, it's been about five minutes and it looks like most of the water has evaporated. I'm going to turn the temperature to low. So, now I'm going to add a couple of cloves of garlic. And I'm going to use my garlic press here and just put it in and press it through and cut it off with my knife. Stir in that garlic for one minute. Then we'll pour that into our baking dish. I have an eight by eight here. Now, I said I was going to make or add some potatoes to this. You can use, I'm using red today. These are organic. You can also use gold or white potatoes. We just need a little bit of this. I'm not adding a lot. I don't want it to be a potato casserole. This is a cauliflower rice bake. So, I'm just adding about a cup of potatoes. So, I'm going to cut the potato in half and then we're going to cut it into a very small dice. Once you get some nice thin slices, then we'll rotate it and cut it in the other direction. And then I like to run my knife through it again because some of these pieces are still a little bit big. Now, we're going to go right back to the same pan. We're going to just leave the cauliflower in there. It doesn't matter. We're going to add some oil. A couple of teaspoons anyway to the pan just to kind of coat it. Let that get hot. I got it over medium-high heat. I want it pretty warm. Here goes our potatoes. And we're going to add some salt. We want to salt each layer. So, we salted the cauliflower a little bit and now we're going to do the potatoes a little bit. I'm going to put a lid on this. I'm going to leave the temperature on medium and then we'll check it to see if we need to turn it down. Because we cut the potatoes as small as we did, these are going to cook up in five minutes. Okay, it's been three minutes. Let's just have a look and see here. We only have the lid so that it helps cook the potatoes quicker. Now, I can see there's a little bit of brown stuff going on. You see that? Flip them over. I'm going to turn the temperature down now because I'm starting to get that crispy edge and I don't want to get too hot. We'll put that on for another two or three minutes and it should be ready. All right, it's been six minutes. Let's see what we got. We've got some nice color going on here and that means flavor so it's going to add more flavor to our dish. Let's poke it for the fork. Find a nice big piece and see if it's done. Oh, yeah. It's good. So, we're going to take this and put it into our cauliflower dish. There's a little bit of excess oil in the bottom of the pan but I'm not going to add that and then give this cauliflower and potatoes a stir. Okay, it must be time for Chef Jeff number two. Here we go. What do you call a cauliflower growing at the edge of a garden? A border calling. All right, so now it's time to add some dandelion greens. Mine are a little wilty so if you have some older greens that you want to use up and this is a great recipe for that, I gave these a little rinse and I'm just going to drive them out a little bit so they don't get a lot of water in my dish. I'm just going to chop probably that much, okay. And then I'm just going to chop this up into nice little small pieces. And like I said, these are a little bit bitter but they're going to lend themselves nicely to this dish because we've got a little bit of sweet yogurt in there with the vanilla. It's not very sweet but it's just got a hint of sweetness and this kind of balances that out. So, chop it up nice and small and I'm going to add it to my dish. Next, we're going to add our vanilla yogurt. This is full fat. It seems to make it nice and creamy and we're just going to mix that in. Now spread everything out nice and evenly and then we're going to top it with some Swiss cheese. Now, theoretically you could use any cheese you want but the Swiss adds a nice little tang to it. I'm using Alia's original panko breadcrumbs here to this, that's about a cup's worth. I'm going to add a teaspoon of oregano and some dried basil. Mix that into my mixture here and then I've got my melted butter so I'm going to add that and you just want to stir that up until it kind of looks like wet sand and then we'll sprinkle this right over the top of the casserole. I have my oven preheated to 400 degrees Fahrenheit and this is going to cook in the oven for about 15 minutes or until these breadcrumbs get a golden brown. Now here's what it looks like when it's ready to come out. It's nice and golden brown and underneath it's nice and bubbly. So you want to let your casserole cool for just about five minutes before you serve it up. That way it can firm up a little bit. The flavors in this are so nice. It's subtle. Cauliflower doesn't have a lot of its own flavor on what you give it. So this is nice and slightly sweet from the vanilla yogurt and you get a little bitterness from the greens and the cheese. So it's a nice balance of flavors and it's got that nice buttery crunch at the end on top. If you like veggie recipes you're going to want to try my veggie quesadilla. Click the link here on the screen. It'll take you to it and you can try it out. It's going to rock your world. Thank you so much for watching today. If you enjoyed today's video smash the like button for me and leave me a comment. I always love to hear from you and maybe you might even have a recipe request. Thanks again and we'll see you back here next week for another rockin' recipe.