Creamy Cauliflower Garlic Rice
Try this Creamy Cauliflower Garlic Rice recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup milk
- 2 tablespoons butter
- 6-8 cups chopped cauliflower
- 4 cups vegetable broth + 2 cups water
- 1 1/2 cups brown rice (i used a brown rice blend)
- 1 teaspoon salt (plus more to taste!)
- 6-8 cloves minced garlic
- 1/2 cup mozzarella cheese for topping (more to taste)
- Carbohydrate 0.906837500765414 g
- Cholesterol 12.1677083393844 mg
- Fat 4.48582708552777 g
- Fiber 0 g
- Protein 0.684197917228311 g
- Saturated Fat 2.80227833469042 g
- Serving Size 1 1 Serving (25g)
- Sodium 35.2400000184444 mg
- Sugar 0.906837500765414 g
- Trans Fat 0.344122083512396 g
- Calories 46 calories
Cook the rice according to package directions. Set aside.Bring the vegetable broth and water to a boil in a large pot. Add the cauliflower and boil for about 10 minutes, until tender. Transfer cauliflower pieces to a blender or food processor.Puree the cauliflower, adding milk or extra vegetable broth to get a smooth, creamy consistency. Season with salt. Pour over the cooked rice and stir to combine.In a large nonstick skillet, melt the butter and add the garlic, sauteing over low heat until the garlic is very fragrant, about 3-5 minutes. Add the creamy rice mixture and stir until butter and garlic is incorporated. Add cheese on top or stir it throughout the rice to get it melted. Season with additional salt and pepper to taste.
