Description
Garlic Butter Cauliflower Rice is a flavorful low-carb alternative to traditional rice, made by pulsing cauliflower into rice-sized pieces and sautéing it with garlic, butter, and fresh parsley. This quick and easy side dish is perfect for those looking for a healthy, keto-friendly, and gluten-free option to complement any meal.
Ingredients
Scale
Main Ingredients
- 1 medium head cauliflower (cut into florets)
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice (optional)
- 1 tablespoon grated Parmesan cheese (optional)
Instructions
- Rice the Cauliflower: Pulse the cauliflower florets in a food processor until they resemble rice-sized pieces. If preferred, you can also use pre-riced cauliflower to save preparation time.
- Sauté the Garlic: Heat a large skillet over medium heat and melt the butter. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
- Cook the Cauliflower Rice: Add the riced cauliflower to the skillet along with salt and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
- Finish and Serve: Remove the skillet from heat, stir in the chopped fresh parsley, and add lemon juice and grated Parmesan cheese if using. Serve warm as a side dish or as a base for your favorite protein.
Notes
- For a dairy-free version, substitute the butter with olive oil.
- Cauliflower rice can be made ahead and stored in the refrigerator for up to 4 days.
- This dish pairs beautifully with grilled chicken, shrimp, or tofu.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
