Creamy Garlic Cauliflower Rice
This is my holiday fake out! My family loves this dish but don't realize its cauliflower. I add in lots of garlic and being Italian we enjoy freshly grated parmesan cheese. You can certainly omit if you wish!
You may also find this recipe in my cookbook: .
Ingredients
- 1 head of cauliflower (cut into florets)
- 3 tablespoons olive oil
- 4 cloves of garlic (minced)
- 1 and 1/2 teaspoon sea salt
- 3/4 freshly ground black pepper
- 3/4 cup low sodium chicken broth/stock
- 4 tablespoons unsalted butter or ghee
- 1/4 cup coconut cream or heavy cream
- 1/4 cup freshly grated parmesan cheese (optional)
- fresh parsley for garnish
Directions
Pulse cauliflower florets in a food processor until it reaches the texture of a grain of rice or add the attachment disk for shredding.
Heat a Dutch oven over medium heat then add in olive oil.
Add riced cauliflower, garlic, salt, and pepper to the pot. Cook for 3 minutes stirring gently using a wooden spoon. Pour in chicken broth/stock and cover then reduce the temperature to a medium-low for 12 minute, stirring gently and occasionally with a wooden spoon or rubber spatula.
Open lid then stir in butter and cream while cooking for another 5 minutes. Allowing some of the liquid to absorb, stirring occasionally.
Once the "rice" mixture has thickened, fold in the Parmesan cheese (if using) and fresh parsley.