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!
Ingredients
- 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.
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