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Garlic and Parmesan take center stage in this easy cauliflower rice side dish. With just a handful of ingredients and a quick sauté, you get a risotto-like texture without the carbs. A little butter and olive oil bring richness, while the garlic and cheese add bold, savory flavor.
You can use fresh or frozen cauliflower rice—either works well and cooks quickly in the skillet. This dish is perfect alongside steaks or roast chicken, and it’s easy to customize with herbs or extra vegetables for a fresh spin.
What You’ll Like About This Dish
- Low carb comfort. All the flavor of risotto without the starch or heaviness.
- Big garlic flavor. Garlic is added in two forms—fresh and optional garlic powder.
- Quick cooking. From skillet to table in under 15 minutes using fresh or frozen cauliflower rice.
- Easy to customize. Add herbs, veggies, or extra cheese to make it your own.
Ingredient Notes
- Butter and olive oil: A mix of both adds flavor and prevents scorching.
- Onion: Adds sweetness and depth—use yellow, white, or even shallots.
- Garlic: Use freshly minced for the boldest flavor.
- Cauliflower rice: Use fresh or frozen riced cauliflower. No need to thaw if frozen—just cook slightly longer.
- Chicken stock: Adds moisture and flavor. Use low-sodium if using salted Parmesan.
- Parmesan cheese: Adds creamy, salty richness—grate it fresh for best results.
- Garlic powder (optional): A little extra garlic kick if desired.
- Fresh parsley (optional): Brightens the dish and adds color.
Steps to Make Garlic and Parmesan Cauliflower Rice
- Melt butter with olive oil in a skillet over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add cauliflower rice and chicken stock. Cook, stirring often, until tender.
- Stir in Parmesan, season with salt and pepper, and add garlic powder or parsley if using.
- Serve hot as a side dish.
Tips
- Use frozen cauliflower rice straight from the freezer—just increase the cook time slightly.
- Add more stock if the mixture starts to dry out while cooking.
- Grate Parmesan cheese yourself for the best melt and flavor.
- Finish with a splash of cream or a bit of lemon zest for a twist.
Recipe Variations
- Spinach variation. Stir in chopped sautéed spinach at the end for color and extra nutrition.
- Herb boost. Add thyme, chives, or basil—or use an Italian herb blend.
- Veggie add-ins. Toss in chopped broccoli, asparagus tips, or snap peas.
- Cheesy twist. Use Pecorino Romano or aged Asiago instead of Parmesan.
- Zesty version. Add a squeeze of lemon juice or a pinch of crushed red pepper.
Serving Suggestions
- Pair with grilled or pan-seared steak.
- Serve alongside roast chicken or baked pork chops.
- Add a green salad for a complete low-carb meal.
- Spoon into a bowl and top with extra cheese for a meatless main.
- Try it as a base for shrimp, sausage, or stir-fry.
How to Store
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze? Not recommended—cauliflower tends to become mushy when frozen and thawed.
Reheat: Warm in a skillet over medium-low heat, adding a splash of stock or water if needed. Or microwave in short bursts, stirring halfway through.
Garlic and Parmesan Cauliflower Rice
Ingredients
- 2 tbsp butter, or to taste
- 1 tbsp extra virgin olive oil
- ⅓ cup finely chopped shallots
- 3 cloves garlic, minced
- 3 cups riced cauliflower
- ¼ to ½ cup low sodium chicken stock, as needed
- 4 tbsp grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp chopped fresh parsley, optional
Instructions
- Melt the butter with the olive oil in a large skillet over medium heat.2 tbsp butter | 1 tbsp extra virgin olive oil
- Add the shallots to the skillet and cook until translucent, stirring frequently.1/3 cup finely chopped shallots
- Add the garlic to the shallots and continue cooking for 1 minute.3 cloves garlic
- Add the cauliflower and 1/4 cup of the chicken stock. Cook for 5 to 7 minutes, adding more stock as needed to prevent scorching.3 cups riced cauliflower | 1/4 to 1/2 cup low sodium chicken stock
- Remove from the heat and stir in the Parmesan cheese. Taste and add kosher salt and freshly ground black pepper as needed. If desired, stir in a little extra butter and the parsley, if using.Kosher salt and freshly ground black pepper | 4 tbsp grated Parmesan cheese
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
