This recipe is my go-to for a quick and healthy side dish. It's surprisingly flavorful and satisfying, and a great way to sneak in extra vegetables. I was looking for a lighter alternative to mashed potatoes one night, and this is what I came up with...and I'm glad I did! One of my friends, Sarah, is a big fan of this recipe. She even makes it for her kids! She once told me, "I’m too busy for complicated dishes and need recipes that are easy and quick! This is one of them!"
The beauty of this dish lies in its simplicity. It's all about fresh, quality ingredients, cooked just right. I always suggest using fresh cauliflower if you can. The flavor is so much better! And let's not forget the cheese! The cheese is what brings it all together. It adds that richness and creaminess that makes this dish so irresistible. Try to find a good quality cheese for the best taste. I recommend a good aged cheddar, but you can get creative!
Required Equipments
- Large saucepan
- Grater
- Colander
- Large frying pan
Cauliflower-Rice-with-Cheese
A simple, flavorful, and healthy recipe for cauliflower rice with cheese. This recipe is a perfect side dish or a light meal that is quick and easy to make.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, wash and chop the head of cauliflower into florets. Make sure they aren't too big—about the size of a walnut is perfect. Smaller pieces cook more evenly. Oh, and if you have a food processor with a grating attachment, that’s your best friend here. This will make things SO much easier. If not, a box grater works fine, just be patient.
- Next, using the grater or food processor, finely rice the cauliflower. You want it to resemble rice grains as much as possible. Don't worry if there are some small pieces—it all adds to the texture! I once tried this with a dull grater and let me tell you... it was a workout! Make sure you use a sharp one.
- Now, get a large saucepan and add a tablespoon of olive oil. Heat over medium heat. Don't rush this part! You want the oil to be hot enough to cook the cauliflower without burning it. I’ve had a few ‘oil-splosion’ incidents in the past, so be careful!
- Add your riced cauliflower to the hot pan. Stir frequently to prevent burning. Cook for about 5-7 minutes, or until the cauliflower is tender-crisp. You'll know it's done when it's lightly browned and easily fork-tender. Trust me, you'll know when it's ready...it'll taste amazing!
- While the cauliflower is cooking, grate your cheese. I love using a sharp cheddar for this, but you can use whatever cheese you prefer. I always sneak a little extra while it's grating… who's gonna stop me?!
- Once the cauliflower is cooked, remove it from the heat. If there’s any excess moisture, don’t panic! Drain it in a colander. If you forget to drain it, the cheese won't melt properly. It happened to me once... It's a learning experience!
- Transfer the cauliflower rice to a large frying pan. Sprinkle the cheese evenly over the top. Put the pan back on medium-low heat. You need to melt the cheese gently. If the heat's too high, the cheese will burn before it melts. This is crucial, so pay attention!
- Continue stirring occasionally until the cheese is fully melted and creamy. The cheese should coat the cauliflower evenly. Now, this is where things get fun. You can stop here or you can add some herbs, spices, or even a little bit of butter.
- Serve immediately and enjoy! Seriously, it's that simple—and ridiculously delicious! Perfect as a side dish or a light meal. I often serve this with grilled chicken or fish...yum!
📝 Notes
- For extra flavor, add herbs such as parsley or chives before serving.
- If you like a spicier kick, add a pinch of red pepper flakes to the cauliflower rice while it’s cooking.
🍎 Nutrition
Calories: 200kcal
Protein: 5g
Fat: 10g
Carbohydrates: 10g
Fiber: 5g
Calcium: 100mg
