MAKES: 6 servings (1 cup per serving) · PREP TIME: 10 minutes · COOK TIME: 25 minutes
The Ultimate Go-To Side Dish
Looking for that one side dish that’s healthy, delicious, and plays well with literally everything on your plate? You’ve found it! This Garlic Cauliflower Rice is my absolute go-to for busy weeknights. It’s a fantastic low-carb swap for traditional rice, packed with savory flavor from sautéed onion and garlic. Whether you’re serving it alongside chicken, beef, or seafood, it’s a guaranteed winner. And the best part? It’s a perfect canvas for your creativity. Drizzle it with a zesty Roasted Red Pepper Aioli for a kick, or stir in some creamy Dairy-Free Alfredo Sauce for a more decadent feel. The possibilities are truly endless!
Ingredients
• 2 tablespoons avocado oil or olive oil
• 1 small onion, chopped
• 4 cloves garlic, minced
• 6 cups riced cauliflower
• 1½ teaspoons sea salt, or more to taste
• ¼ teaspoon ground black pepper
• ½ cup chicken stock or bone broth
• 2 tablespoons chopped fresh flat-leaf parsley, for garnish
Instructions
1. Directions
2. Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
3. Add the riced cauliflower, salt, and pepper. Sauté until the cauliflower is tender, stirring occasionally, for about 10 minutes.
4. Pour in the chicken stock and continue to cook, stirring often, for an additional 10 minutes, or until all the stock has been absorbed and the cauliflower is tender but not mushy.
5. Taste and add more salt if desired. Garnish with fresh parsley before serving.
Nutritional Information
• Nutrition Per Serving
• CALORIES: 93
• FAT: 6g
• PROTEIN: 3.9g
• TOTAL CARBS: 7.8g
• FIBER: 3.3g
• NET CARBS: 4.5g
Pro Tips
• for Perfect Cauliflower Rice
• Use frozen riced cauliflower to save on prep time. No need to thaw, just add it directly to the skillet and increase cook time by a few minutes.
• Don’t overcrowd the pan. Use a large skillet to ensure the cauliflower sautés rather than steams, which prevents it from becoming mushy.
• For a spicy kick, add ¼ teaspoon of red pepper flakes along with the garlic and onion.
• Add a squeeze of fresh lemon juice at the very end to brighten up all the flavors.
FAQ
Q: Can I use frozen riced cauliflower for this recipe
A: Yes, you can use frozen riced cauliflower to save time. There’s no need to thaw it; simply add it directly to the skillet and increase the cook time by a few minutes.
Q: How do I prevent my cauliflower rice from getting mushy
A: To prevent mushy cauliflower rice, make sure you use a large skillet and do not overcrowd the pan. This helps the cauliflower sauté properly instead of steaming.
Q: Is this garlic cauliflower rice recipe low carb
A: Yes, this recipe is a fantastic low-carb side dish. Each serving contains only 4.5g of net carbs, making it a great alternative to traditional rice.
Q: What can I serve with this cauliflower rice
A: This versatile side dish pairs well with almost anything, including chicken, beef, or seafood. You can also enhance it with sauces like a zesty aioli or a creamy alfredo.
