Garlic Parmesan Cauliflower Rice
Try this Garlic Parmesan Cauliflower Rice recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt and pepper to taste
- 3 garlic cloves minced
- 3 tbsp salted butter
- 5 cups of raw riced cauliflower (about 1 medium head of c i cut mine into florets and then briefly pulsed in the food processor until they are the size of grains of rice, but you can also use frozen riced cauliflower)
- 6 tbsp shredded parmesan cheese
- Carbohydrate 4.02393749914616 g
- Cholesterol 113.109375020983 mg
- Fat 42.7694437578711 g
- Fiber 0.188999991416931 g
- Protein 12.2921812405537 g
- Saturated Fat 27.0825150049709 g
- Serving Size 1 1 recipe (82g)
- Sodium 829.170572591687 mg
- Sugar 3.83493750772923 g
- Trans Fat 2.60278875089056 g
- Calories 443 calories
1. In a small saucepan over a stove top, add butter and minced garlic. Bring to a simmer and cook for 2-3 minutes, stirring often, until garlic flavors are infused into the oil (melted butter). Careful to not let the garlic burn. 2. In a large skillet, wok or frying pan, add cauliflower rice and bring to medium-high heat over stove top. Pour in butter mixture. Sprinkle cheese on top. Stir to mix and cook until cauliflower is tender. Add salt and pepper to taste and stir a few more times until everything is thoroughly mixed. Serve while warm. Garnish with fresh chopped parsley if desired.
