Creamy Garlic Cauliflower Rice

0.0/5 rating (0 votes)
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: Paleo Italian Cooking.

 

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

  1. Pulse cauliflower florets in a food processor until it reaches the texture of a grain of rice or add the attachment disk for shredding.

  2. Heat a Dutch oven over medium heat then add in olive oil.

     

  3. 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.

     

  4. Open lid then stir in butter and cream while cooking for another 5 minutes.  Allowing some of the liquid to absorb, stirring occasionally.

     

  5. Once the "rice" mixture has thickened, fold in the Parmesan cheese (if using) and fresh parsley.

Leave a comment

You are commenting as guest.