Garlic and Parmesan Cauliflower Rice
Garlic and Parmesan cheese team up with shallots and parsley to make this delightful cauliflower rice. It’s great with steaks!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Cauliflower
- Cuisine: Keto
Ingredients
Scale
- 2 tablespoons butter (or more)
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 3 cups riced cauliflower, or 12 ounces frozen
- 1/2 cup chicken stock, preferably unsalted
- kosher salt and freshly ground black pepper, to taste
- 3 to 4 tablespoons Parmesan cheese
- 1/4 to 1/2 teaspoon garlic powder, or to taste, optional
- 1 tablespoon chopped fresh parsley, optional
Instructions
- Melt the butter with the olive oil in a large skillet over medium heat.
- Add the onion to the skillet and cook until the onion is translucent, stirring frequently.
- Add the garlic to the onion and continue cooking for 1 minute.
- Add the cauliflower and chicken stock. Cook for about 5 to 7 minutes, or until the cauliflower is tender, stirring frequently. Add more stock if necessary to keep the cauliflower from scorching.
- Stir the Parmesan cheese into the cauliflower and add salt and freshly ground black pepper, to taste. If desired, add more garlic powder and stir in the parsley, if using.
Find it online: https://classic-recipes.com/garlic-parmesan-cauliflower-rice/