Cheesy Cauliflower Rice.


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.DSC00619 DSC00614

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.DSC00616 DSC00617

Add cauliflower pieces to boiling water. Add 2 cloves of smashed garlic into water as well.DSC00620

Let cook for 10 minutes or so until soft. Not mushy soft. Soft.

Drain all liquid.DSC00625

Add to a bowl and begin to “rice”. I use this thing-DSC00622

If you don’t have a masher, just use a fork.

You want the cauliflower to break down so that it looks like rice.DSC00626

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! DSC00627

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! DSC00630 DSC00628

24 thoughts on “Cheesy Cauliflower Rice.

    1. 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!!

  1. 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!

  2. 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.


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