Name: Cauliflower Alfredo Veggie Bake
Yield: 6 1 1/2 cup servings
Ingredients: 1 cup medium head cauliflower (chopped ); 3 cloves garlic (peeled); 1 cup Low Sodium Vegetable Broth; 1/2 cup unsweetened cashew milk (or other plant-based or skim milk); 2 tablespoons olive oil; 2 tablespoons nutritional yeast; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cups broccoli florets; 2 cups zucchini (sliced); 1 cup mushrooms (sliced); 1 cup baby spinach; 1/2 cup whole-grain breadcrumbs (or panko); 2 tablespoons nutritional yeast or plant-based Parmesan alternative; 1 tablespoon olive oil

Cauliflower Alfredo Veggie Bake

October 3, 2025 by Dinner Tonight

A creamy, healthy spin on comfort food: Cauliflower Alfredo Vegetable Bake. This plant-forward recipe swaps heavy cream and cheese for a silky cauliflower sauce, loaded with vegetables and flavor. Perfect for meatless meals, family dinners, or meal prep.

Cauliflower Alfredo Veggie Bake

Servings

6 1 1/2 cup servings

Servings

6 1 1/2 cup servings

Cauliflower Alfredo Veggie Bake

Servings

6 1 1/2 cup servings

Servings

6 1 1/2 cup servings

Ingredients

Cauliflower Alfredo Sauce

1 cup medium head cauliflower chopped
3 cloves garlic peeled
1 cup Low Sodium Vegetable Broth
1/2 cup unsweetened cashew milk or other plant-based or skim milk
2 tablespoons olive oil
2 tablespoons nutritional yeast
1/2 teaspoon salt
1/4 teaspoon pepper

Casserole

2 cups broccoli florets
2 cups zucchini sliced
1 cup mushrooms sliced
1 cup baby spinach
1/2 cup whole-grain breadcrumbs or panko
2 tablespoons nutritional yeast or plant-based Parmesan alternative
1 tablespoon olive oil

Servings: 1 1/2 cup servings

Units:

Instructions

Sauce

Steam cauliflower and garlic until tender (8–10 minutes).
Drain and transfer to a blender with broth, milk, olive oil, nutritional yeast, and seasonings. Blend until smooth and creamy. Adjust consistency with extra broth if needed.

Vegetables

Preheat oven to 425°F.
Toss broccoli, zucchini, and mushrooms with a drizzle of olive oil. Roast on a sheet pan for 20 minutes, until just tender.
After roasting lower the oven temperature to 375°F.
Wilt spinach in a skillet, then drain and squeeze out all excess liquid, using paper towels or cheese cloth.

Assemble & Bake

Lightly oil a 9x13" baking dish.
Layer roasted veggies and spinach evenly in the dish.
Pour cauliflower Alfredo sauce over the top, spreading to coat.
Sprinkle breadcrumbs and nutritional yeast evenly.
Bake uncovered at 375°F for 20 minutes, until golden and bubbling.
Let rest 5 minutes before serving.

Recipe Notes

Cauliflower Alfredo Veggie Bake Nutrition Facts Serving size (282g) 6 Amount per serving Calories 160 % Daily Value Total Fat 8 g 10 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 310 mg 13 % Total Carbohydrate 18 g 7 % Dietary Fiber 5 g 18 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 60 mg 4 % Iron 1.9 mg 10 % Potassium 730 mg 15 %

Mediterranean Chicken Bowl

April 18, 2024 by Dinner Tonight

These Mediterranean Chicken Bowls are a delicious way to incorporate more vegetables and new spices into your meals.

Mediterranean Chicken Bowl

CourseMain Dish

Servings

6 bowls

Servings

6 bowls

Mediterranean Chicken Bowl

CourseMain Dish

Servings

6 bowls

Servings

6 bowls

Ingredients

Main Ingredients:

1 pound chicken breasts
15 ounces can chickpeas (also called garbanzo beans) drained and rinsed
1 pint cherry tomatoes
1 cup cucumber chopped
1 cup red onion chopped
1 Tablespoon fresh parsley chopped

Turmeric Rice

1 Tablespoon extra virgin olive oil
2 Tablespoons minced shallot
1 clove garlic minced
1 1/2 teaspoons turmeric
1 cup long grain brown rice
2 cups low sodium chicken broth

Marinade

1/4 cup lemon juice
1 teaspoon honey
1/4 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon dijon mustard
2 cloves garlic minced
1/4 cup extra virgin olive oil

Garlic Sauce

3/4 cup plain greek yogurt
3 Tablespoons lemon juice
2 cloves garlic minced

Servings: bowls

Units:

Instructions

Recipe Overview

Prepare the marinade for chicken and chickpeas per directions below.
Once chicken and chickpeas are marinating, prepare rice per directions below.
While rice is cooking, chop the tomatoes, onions, cucumbers and parsley for toppings.
Cook the chicken per the directions below.
Make the garlic sauce and assemble bowls when all ingredients are finished cooking.

Make the Marinade:

Whisk marinade ingredients together in a small bowl then reserve 1/4 cup marinade and pour the rest into a large sealable plastic bag.
Add chicken to the plastic bag, then place in the refrigerator to marinate while preparing the rest of the dish.
Combine reserved 1/4 cup marinade with chickpeas in a bowl and place in the refrigerator to marinate alongside the chicken.

Make the Turmeric Rice

Heat oil in a small saucepan over medium heat. In a strainer, rinse the rice under cold water.
Add shallots, then sauté until softened, 2 minutes.
Add garlic then sauté for 30 seconds, and then add turmeric and sauté for 30 seconds.
Add rinsed rice and sauté until fragrant, 1 minute, and then add chicken broth and turn heat up to bring to a boil.
Place a lid on top then turn heat down to low and simmer for 30-45 minutes until rice is tender (heat should be low enough that the broth is at a very gentle, barely-there simmer.) Remove the pan from the heat then let sit for 5 minutes before removing the lid and fluffing the rice. Set aside to cool slightly.

Make the Chicken

Preheat oven to 400 degrees F, then line a baking sheet with foil.
Remove chicken from marinade then place on the baking sheet and roast for 15-20 minutes or until cooked all the way through (internal temperature of 165 degrees F).
Chop once cool enough to handle.

Make the Garlic Sauce

Combine ingredients in a blender or food processor then blend or process until smooth. Refrigerate until ready to use (can be done several days ahead of time.)

Assemble the Bowls

Scoop ½ cup of rice into bowls. Top with about 3 oz. chopped chicken, heaping ¼ cup of marinated chickpeas, cherry tomatoes, cucumbers, and red onion.
To finish drizzle with garlic sauce and sprinkle with chopped parsley.
NOTE: These make great meal prep lunches. All the components can be made ahead of time. It might be best to separate fresh toppings from chicken and rice to be able to reheat.

Recipe Notes

Pasta with Spinach Sauce

March 8, 2024 by Dinner Tonight

This simple pasta dish is quick to make and tastes amazing. The spinach packs a bright flavor. Serve as a side or main dish. Leftovers can be reheated with a little bit of water to loosen the sauce.

Pasta with Spinach Sauce

CourseMain Dish

Servings

4 1 cup servings

Servings

4 1 cup servings

Pasta with Spinach Sauce

CourseMain Dish

Servings

4 1 cup servings

Servings

4 1 cup servings

Ingredients

8 ounces penne rigate dry
1 tablespoon olive oil
2 garlic cloves minced
9 ounces fresh spinach
1/4 teaspoon sea salt
5 ounces fat free plain cream cheese
1 ounce grated Parmesan cheese
1/4 teaspoon nutmeg ground
1/4 teaspoon black pepper

Servings: 1 cup servings

Units:

Instructions

Cook pasta until al dente, following package directions omitting salt. Before draining, reserve at least ½ cup of pasta cooking water and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat.
Add garlic and cook for about 1 to 2 minutes until fragrant.
Add part of the spinach and season with salt. Stir until wilted adding handfuls of spinach at a time.
When the spinach is wilted, but still bright green, stir in cream cheese and 1/3 cup pasta water. Save remaining pasta water to loosen the sauce, if needed.
Add grated parmesan cheese and nutmeg to the sauce and stir well.
Drain pasta and add to the skillet. Serve immediately with a drizzle of olive oil and black pepper.

Recipe Notes

Turkey and Wild Rice Soup

December 5, 2023 by Dinner Tonight

Holiday leftovers got you down? Get creative and use that extra turkey in the fridge before you have to throw it away! This Turkey and Wild Rice Soup is the perfect way to reuse your turkey leftovers.

Turkey and Wild Rice Soup

Servings

8 1 1/4 cup servings

Servings

8 1 1/4 cup servings

Turkey and Wild Rice Soup

Servings

8 1 1/4 cup servings

Servings

8 1 1/4 cup servings

Ingredients

1 Tablespoon butter
1 cup diced carrots
1/2 cup diced celery
1 cup chopped onion
4 cloves garlic minced
6 cups no salt added chicken stock
1 cup uncooked wild rice
1 cup sweet potato peeled and diced
1 1/2 cup mushrooms sliced
1 bay leaf
1 teaspoon black pepper
1 tablespoon poultry seasoning
1 1/2 cups cooked turkey diced
1 cup plain greek yogurt
2 cups kale chopped and stems removed

Servings: 1 1/4 cup servings

Units:

Instructions

Wash hands and clean work space.
In a heavy pot, melt butter over medium heat, add carrots, celery and onions. Cook until vegetables soften, and onions become translucent. Add garlic and cook another minute.
Add chicken stock, wild rice, sweet potato, mushrooms, bay leaf, pepper and poultry seasoning. Stir to combine and continue to cook over low-medium heat. Stirring occasionally for 30-40 minutes.
One rice is cooked, add turkey and Greek yogurt stir to incorporate and continue to cook until heated through.
Stir in kale and cook until tender.

Recipe Notes

Rice Pilaf

February 27, 2023 by Dinner Tonight

Rice Pilaf is a delectable one-pot wonder boasting fluffy, toasted rice cooked with onions and frozen mixed vegetables in chicken stock. This flavorful and simple side dish is perfect alongside grilled chicken to baked fish.

Rice Pilaf

CourseMain Dish, One Pot Meals

Servings

8 1 cup

Servings

8 1 cup

Rice Pilaf

CourseMain Dish, One Pot Meals

Servings

8 1 cup

Servings

8 1 cup

Ingredients

2 tablespoons olive oil
1.5 cups brown long grain rice
1/2 cup onion diced
2 cloves garlic minced
3.5 cups chicken stock – no salt added
1.5 cups frozen mixed vegetables (corn, carrots, green beans, peas)
1/2 cup pecans chopped

Servings: 1 cup

Units:

Instructions

Clean your area and wash your hands before you begin.
In a small sauce pan over medium-high heat add the olive oil, rice, onion, and garlic. Stir around in the pan until the rice is toasted and onion is softened.
Next, add the chicken stock and mixed vegetables to the pan. Bring this to a boil. Once at a boil then turn down to a low simmer and cover pan. Continue to cook for 30 minutes.
After cooking for 30 minutes, turn off the heat and leave pan covered for an additional 15 minutes.
Use a fork to fluff the rice. Stir in the pecans and serve.

Recipe Notes

Chicken Stock – No Salt Added may contain added sugars

1 cup serving of Rice Pilaf includes approximately 0.5 grams or 1% DV Added Sugars

Sign up for our newsletter to get new recipes & tips!