Cheesy Cauliflower Rice
This Cheesy Cauliflower Rice is a creamy and nutritious alternative to traditional rice, packed with flavor and texture, making it a perfect side or main dish.
Ingredients
For the Cauliflower Rice
- 1 medium head cauliflower (2 lbs), cored and riced (yields ~4 cups)
- 1 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- ¼ cup finely diced yellow onion
- ½ cup low-sodium chicken or vegetable broth
- 1 tsp fresh chopped thyme (or ¼ tsp dried thyme)
- ⅛ tsp freshly grated nutmeg
- ½ tsp sea salt, plus more to taste
- ¼ tsp freshly ground black pepper
- 1 ½ cups shredded sharp cheddar cheese (or dairy-free alternative)
- 2 tbsp full-fat cream cheese, softened (or dairy-free alternative)
- 1 tbsp chopped fresh parsley, for garnish (optional)
Instructions
Preparation
- Rice the cauliflower into ¼-inch grains using a box grater or a food processor. If your cauliflower is wet, pat it dry with paper towels.
Sautéing
- Heat the olive oil in a large wok over medium-high heat. Add the diced onion and sauté for 2 minutes until it becomes translucent. Then, add the minced garlic and thyme, cooking for another 30 seconds until fragrant.
Cooking the Cauliflower
- Add the riced cauliflower to the wok. Stir-fry continuously for about 3 minutes until it is crisp-tender. Next, pour in the broth and add nutmeg, salt, and black pepper. Cover the wok and let it steam for 2 minutes.
Cheesing
- Reduce the heat to low. Add the softened cream cheese and stir vigorously until it melts into a smooth sauce. Now, add 1 cup of cheddar cheese and stir until fully melted. Then, fold in the remaining ½ cup of cheddar, stirring just until it's partially melted.
Serving
- Garnish with fresh parsley if desired and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, adding a splash of broth if it seems dry. Adjust cheese type or quantity based on preference.