Parmesan Cauliflower Rice

5 from 1 vote

Parmesan cauliflower rice is a simple but flavor-packed side dish! Simple to prepare, low carb, gluten-free and pairs well with Italian flavors.

Prep Time15

Cook Time5

Course: Side Dish

Cuisine: Italian

Diet: Diabetic, Gluten Free, Vegetarian

Servings:

Calories: 121kcal

Author: Denise Bustard

Equipment

Food Processor

Ingredients

1 tablespoon olive oil or coconut oil
4 cups riced cauliflower roughly ½ head; see note 1
½ teaspoon salt
½ teaspoon garlic powder see note 2

After cooking

½ cup parmesan cheese freshly grated; see note 3

Instructions

To rice cauliflower

Prep cauliflower- Wash cauliflower and pat dry. Remove outer leaves; break down the head of cauliflower into uniform pieces (1-2 inch florets). Include stems! Fill a food processor fitted with a steel blade ¾ full.
Pulse- Pulse 10-15 times, until cauliflower is in small rice-sized pieces. Remove any full florets that may remain.

To cook cauliflower rice

Heat- Heat oil in a non-stick pan over medium heat. Add riced cauliflower, salt and garlic powder to the pan. Cook for 3-5 minutes, until cauliflower is slightly soft but not mushy.
Parmesan- Stir in the parmesan cheese, and enjoy!

Notes

1- this recipe was written for homemade cauliflower rice; you may swap for store-bought or frozen cauliflower rice, but may need to adjust the cook time

2- or 4 cloves fresh garlic, minced

3- Pecorino Romano and Grana Padano also work well; do not use the shelf-stable powdery parmesan cheese

Storage

You can pre-rice your cauliflower and store in the fridge for up to 7 days, making cooking it a breeze.

You can store cooked parmesan cauliflower rice in an air tight container in the fridge for up to 4 days, or in the freezer for up to 3 months; it will be softer upon thawing but still tastes great.

Nutrition