Creamy Cauliflower Rice
A quick and creamy cauliflower rice dish that is perfect for busy weeknights and loved by the whole family.
Servings: 4 servings
Calories: 250kcal
Equipment
- Food Processor
- Skillet
- Mixing Bowl
Ingredients
Main Ingredients
- 1 large head Cauliflower Cut into florets.
- 2 tablespoons Unsalted Butter For richness.
- 3 cloves Garlic Minced.
- 1 small Onion Finely chopped.
- 0.5 cup Heavy Cream or Cream Alternative For creaminess.
- to taste Salt
- to taste Black Pepper Freshly ground.
- 0.25 cup Parmesan Cheese Grated, optional.
- to taste Fresh Herbs Chopped parsley or chives for garnish.
Instructions
- 1. Prepare the cauliflower by cutting it into florets and rinsing under cold water. Drain well.
- 2. Pulse the florets in a food processor until they resemble rice grains. Set aside.
- 3. In a skillet, melt the butter over medium heat until bubbling.
- 4. Add the chopped onion and sauté for 3-4 minutes until translucent.
- 5. Incorporate the minced garlic and sauté for an additional minute.
- 6. Add the riced cauliflower to the skillet and cook for 5-7 minutes, stirring frequently.
- 7. Pour in the heavy cream and simmer for 3-4 minutes until heated through.
- 8. Season with salt and pepper, and add Parmesan cheese if using.
- 9. Garnish with fresh herbs and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.