There is really not ONE way to make this dish. I make it different every single time. Here is a general idea of how to create it yourself. You can use whatever ingredients you want.
What you need for sure-
1 head of cauliflower, 1-2 cloves of garlic, water OR vegetable/chicken stock.
I personally just use water to boil my cauliflower in. Stock adds sodium, and I really don’t notice a difference when I use just plain water.
Bring a huge pot of liquid to a boil.
Take off the outer leaves from the cauliflower. Wash well. Cut cauliflower into smaller sections. If there are a few black spots don’t panic. Just trim them off. Leave out the tougher stem pieces from the middle. I just cut that away.
Add cauliflower pieces to boiling water. Add 2 cloves of smashed garlic into water as well.
Let cook for 10 minutes or so until soft. Not mushy soft. Soft.
Drain all liquid.
Add to a bowl and begin to “rice”. I use this thing-
If you don’t have a masher, just use a fork.
You want the cauliflower to break down so that it looks like rice.
Now here is where the cheesy part comes in. I usually add 1 serving of a soft cheese like light cream cheese or laughing cow. On top of that I will add in 1 serving of whatever other cheese I have. This cauliflower will make 3-4 servings, so you aren’t getting a ton of fat grams by doing this. Today I am using light cream cheese + swiss cheese. Mix everything together. As far as seasonings go, I always add a ton of garlic power + a bit of sea salt + pepper. You can really add whatever seasoning you want. My favorite tip is to add in a bit of Franks buffalo sauce to make it buffalo cauliflower rice! 
Play around. Add whatever you like or don’t like. I could eat this stuff all day! You could add cheddar cheese and bacon bits for loaded cauliflower rice, or add pesto and mozzarella for italian cauliflower rice. Get creative! 
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YUM! That looks so tasty! I usually make mashed cauliflower but now I’m gonna have to try making it into rice instead!
Thanks! I used to make it into the mashed version also, but I felt like it took a lot of time to put it in a blender!! I was also having problem with the mash being too runny. This is perfect! I can really trick myself into believing it’s rice!!
Yum, that looks great!
Oh my goodness that looks so good, and easy enough for me to handle hopefully 🙂
You got it!! So easy!
Yum! This looks fa Gracie. I will try it! Xoxoxo aunt Di
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Let me know how you like it!! Lots of love to you! XOXO
Thanks for the recipe. I don’t ever eat cauliflower but your photos and ingredients are so enticing I might just have to try it!
I love, love, love this recipe! You go, girl. I am in love with your blog.
I made this last week! Straight from my girl GGH herself:) cream cheese is crucial (just a lil)!!! And loads of garlic! And I put a lil cheddar cheese. It was sooo delicious!!! Also I used frozen cauliflower and it worked perfectly. So much better than mashed cauli. like in a whole different category! love love LOVE!
Reblogged this on CYCLING LEARNING AND HEALING THE WORLD.
I usually do a cauliflower cheese to go with a roast. Also works well with leak. However, my recipe is a bit different:
Grate up some cheese. Enough to fill a small bowl.
Melt three good dabs of butter in a pan. This is about a heaped tablespoon or scoop of ice cream size.
Add flower. If it starts to crumble, it is too much.
You just want a nice, solid, ball, but not too greasy.
Now stat to add the cheese, a bit at a time, under heat, so that it melts as you smooth it into the ball. Add milk to soften if too stiff. Keep working the cheese in until you have a cheese/butter ball.
Add milk/water until you have a smooth sauce.
Meanwhile, your cauliflower will have boiled for about 10 mins. Two ways of serving. Either cut up onto trees and add to sauce mix in ovenproof dish. Place in oven at 220 for 15 minutes or method B: place solid cauliflower in centre of ovenproof dish and pour over source before adding to oven.
Leaks get a similar treatment and, using cheese and leak sauce. However, this method can be used as a standalone sauce for roasts, just like Cauliflower cheese, or makes a nice Mac Cheese.
Other variants include adding a dollop of Dijon mustard to the sauce for a bit of tang.
Luck
Thanks for that advice!!! Appreciate it. Will try!
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Reblogged this on Grace Got Healthy! and commented:
Making my cheesy cauliflower rice tonight. It’s really easy and delish!
OMG I have to try this! My dad has to go low-carb per doctor’s orders so this would be perfect!
That looks SO good! I’ve read about it but never seen it prepared, it doesn’t seem so tough
K K I need to go buy a cauliflower like right now:)
Yumm!
I love the photos you provided. I make mine the same way with the same tools, but I just leave it plain and mix the “rice” with my crockpot chicken. 🙂
wow wow wow! this looks AWESOME! def going to make this recipe at home. thank you so much for sharing!!
does this reheat well?? Thinking about making for dinner then taking leftovers for work tomorrow….
I have frozen rice cauliflower. Can I use this?