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Simple Cauliflower Rice

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Make cauliflower your new favorite veggie with this easy step-by-step recipe for making your own Cauliflower Rice. With only 4 net carbs per serving, this dish will become a regular part of your Keto meal plan.

Making Cauliflower Rice is easy!
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Cauliflower can be found in just about every grocery store, and, not just in the fresh veggie section. The frozen veg section is also bursting with cauliflower products, including flavored cauliflower rice dishes that promise that with just a few minutes in the microwave, you’re on your way to dinner.

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What if I told you that making Cauliflower Rice from scratch was just as easy and twice as tasty? It’s also cheaper, and when the cauliflower goes on sale, I buy extra and freeze what’s left over.

All you need to make this easy and versatile dish is a fresh head of cauliflower (or a bag of cauliflower florets), a cheese grater or food processor, and some flavor.

For this recipe, I used a garlic and herb butter that I was making for my Flavored Butters eBook, which you can find right here. But you can add in your own flavors, or just leave it plain with a dollop of butter on top.

Grate the cauliflower, a few minutes in a hot pan, some flavor, and bam! That’s it! You’re all done. Cauliflower Rice minus all the garbage that comes in frozen jazzed-up versions.

That’s it! Get cookin’ today!

For step-by-step pictures, click on the gallery below.

Making Cauliflower Rice is easy!
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Keto Cauliflower Rice

Super-easy and super-quick, this Cauliflower Rice can be customized with your favorite flavors.
Course Side Dish
Cuisine American
Keyword cauliflower, cauliflower rice, easy keto side, easy side dish, keto side dish, rice
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 59kcal
Author Jenn

Ingredients

  • 1 each head of cauliflower
  • 1 tbsp butter
  • salt and pepper

Instructions

  • Rinse the cauliflower and then break it into large florets. Using a cheese grater, grate the cauliflower starting at the florets and working down toward the stem. Discard the stems. Or, put the florets into a food processor and pulse until finely chopped. Remove any remaining large pieces.
  • In a medium size skillet, add a tablespoon of butter or olive oil. Add the cauliflower rice and cook over medium heat stirring frequently for 4-5 minutes or until tender crisp.
  • Add your favorite flavors, like garlic powder, Cajun seasoning, soy sauce, or follow my recipe for garlic-herb butter. Serve and enjoy!

Nutrition

Serving: 1g | Calories: 59kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 118mg | Fiber: 3g | Sugar: 3g | Net Carbohydrates: 3g

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.

By Chef Jenn

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