Garlic and Parmesan Cauliflower Rice
Garlic and Parmesan cheese team up with shallots and parsley to make this delightful cauliflower rice. It's low carb and great with steaks or chops!
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
Tip: Start with less stock if your cauliflower rice is frozen or already moist; add more only as needed.
Nutrition
Calories: 137kcalCarbohydrates: 8gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 19mgSodium: 177mgPotassium: 301mgFiber: 2gSugar: 3gVitamin A: 209IUVitamin C: 38mgCalcium: 61mgIron: 1mg
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.
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