Look for prepared cauliflower rice with other prepared vegetables in the supermarket produce or freezer section. To make your own, place cauliflower florets in a food processor and pulse until broken down into rice-size granules. One 2-pound head of cauliflower yields about 4 cups of cauliflower rice. If using frozen cauliflower rice, be sure to thaw and pat dry to remove excess moisture.
Based on earlier review and comments of this recipe, we've retested and made the following adjustments (and updated the nutritional analysis accordingly):
Removed the chicken broth (to reduce the amount of liquid).
Swapped the mozzarella cheese for dill Havarti (to boost flavor).
Added fresh dill (to boost flavor).
Swapped the Greek yogurt for reduced-fat cream cheese (for a creamier texture).