The ultimate low-carb creamy cheesy cauliflower rice turns a bag of frozen cauliflower into a rich, cheesy side in about 20 minutes. Butter, sharp cheddar, and a splash of heavy cream coat every tender grain in a smooth, glossy sauce. It's the stand-in for rice that nobody at the table misses the original over.
The Ultimate Low-Carb Comfort Food
Say hello to your new favorite weeknight side dish! If you’re searching for that rich, comforting, and cheesy goodness of mac and cheese without the carbs, this is the recipe you’ve been waiting for. Our Creamy Cheesy Cauliflower Rice is unbelievably simple, comes together in just 20 minutes, and is so satisfying it’s become a staple in our home. It’s the perfect versatile side that pairs beautifully with everything from grilled chicken to seared steak. Get ready to fall in love!
Ingredients
• 2 tablespoons / 28g (0.99 oz) salted butter
• 1 (12-ounce) / 340g (12 oz) bag frozen riced cauliflower
• ½ cup / 56g (1.98 oz) shredded cheddar cheese
• 2 tablespoons / 30ml (1 fl oz) heavy whipping cream
• Salt and ground black pepper, to taste
Instructions
1. Melt the butter in a medium-sized skillet over medium heat until it’s shimmering.
2. Add the frozen riced cauliflower to the skillet. Cook, stirring occasionally, for about 15 minutes or until the cauliflower is tender and any excess moisture has evaporated.
3. Remove the skillet from the heat. Immediately stir in the shredded cheddar cheese and heavy whipping cream until the cheese is completely melted and the sauce is smooth and creamy.
4. Season generously with salt and pepper to your liking. Serve hot and enjoy immediately!
Nutritional Information
• Serving Size: 1 servingCalories: 155kcalFat: 13gCarbohydrates: 5gFiber: 2gNet Carbs: 3gProtein: 4gDisclaimer: is an estimate and may vary based on used.
Pro Tips
• For a less watery result, use fresh riced cauliflower. If using frozen, be sure to cook off all excess moisture before adding the dairy.
• Don’t be afraid to experiment with cheeses! A mix of sharp cheddar and Monterey Jack is delicious, or try smoked Gouda for a deeper flavor.
• Elevate the dish by sautéing a clove of minced garlic in the butter for one minute before adding the cauliflower. Stirring in crispy bacon or chives at the end is also a fantastic addition.
• For an even richer sauce, substitute the heavy cream with 2 ounces of softened cream cheese. Stir it in with the cheddar until fully melted.
FAQ
Q: How do I prevent my cheesy cauliflower rice from being watery
A: The key is to cook the riced cauliflower until all excess moisture has evaporated before adding the cheese and cream. This is especially important when using frozen cauliflower. Using fresh riced cauliflower can also yield a less watery result.
Q: Can I use a different kind of cheese for this recipe
A: Absolutely! While cheddar is a classic, this recipe is delicious with other cheeses. Try a mix of Monterey Jack and cheddar for extra meltiness, or use smoked Gouda for a deeper, smokier flavor.
Q: Is this cheesy cauliflower rice recipe keto-friendly
A: Yes, this recipe is perfect for a ketogenic diet. With only 3g (0.11 oz) of net carbs per serving, it’s an excellent low-carb and keto-friendly side dish that fits easily into your macros.
Q: What can I add to this recipe for more flavor
A: To elevate the dish, try sautéing a clove of minced garlic in the butter before adding the cauliflower. You can also stir in crispy bacon bits or fresh chives at the end for extra texture and flavor.
Pro Tips
- Cook the frozen riced cauliflower in the butter for the full 15 minutes, stirring occasionally, until every bit of excess moisture has evaporated — dry cauliflower is what makes the finished sauce creamy instead of watery.
- Take the skillet off the heat before stirring in the cheddar and heavy cream; the residual heat melts them into a smooth sauce without breaking or going greasy.
- Sauté a clove of minced garlic in the butter for a minute before the cauliflower goes in, or stir crispy bacon or fresh chives in at the end for extra flavor.
- For an even richer sauce, swap the heavy cream for 2 ounces of softened cream cheese stirred in with the cheddar until fully melted.
- Don't be afraid to play with the cheese: sharp cheddar with Monterey Jack is excellent, and smoked Gouda gives a deeper, smokier flavor.
Frequently Asked Questions
Is creamy cheesy cauliflower rice keto?
Very much so — each serving has 5 g of carbs (3 g net), with 13 g of fat and 4 g of protein, all from cauliflower, butter, cheddar, and cream.
How do I keep cauliflower rice from getting watery?
Cook off the moisture first: about 15 minutes in butter over medium heat until the riced cauliflower is tender and dry. Only then add the cheese and cream.
Can I use fresh cauliflower rice instead of frozen?
Yes — fresh riced cauliflower gives a less watery result overall. Either way, cook it until the moisture is gone before adding the dairy.
What can I stir into cheesy cauliflower rice?
A sautéed clove of garlic, crispy bacon, or fresh chives — all suggested right in the recipe. Garlic goes in with the butter; bacon and chives at the very end.
Recipe card below.
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The Ultimate Low-Carb Creamy Cheesy Cauliflower Rice
Ingredients
Method
- Melt the butter in a medium-sized skillet over medium heat until it's shimmering.
- Add the frozen riced cauliflower to the skillet.
- Cook, stirring occasionally, for about 15 minutes or until the cauliflower is tender and any excess moisture has evaporated.
- Remove the skillet from the heat. Immediately stir in the shredded cheddar cheese and heavy whipping cream until the cheese is completely melted and the sauce is smooth and creamy.
- Season generously with salt and pepper to your liking.
- Serve hot and enjoy immediately!
- Don't be afraid to experiment with cheeses! A mix of sharp cheddar and Monterey Jack is delicious, or try smoked Gouda for a deeper flavor.
