Low Carb Simple Creamed Cauliflower Rice
How to Make It
Step 1
Start with either raw riced cauliflower or thawed riced cauliflower from a frozen bag. Cook the rice in a wide pan over high heat with the salt, pepper, paprika, oregano, onion powder, red pepper, and garlic. Cook until the spices become fragrant and the cauliflower has toasted to slightly golden. If using cauliflower rice from a frozen bag, this will simply take a little longer to cook than if using raw cauliflower. Then, reduce the heat to as low as it will go.
Step 2
Pour the heavy cream and chicken broth into the cauliflower. Place a lid over the rice and bring the liquid to a simmer. Simmer the rice until it soaks in all the liquid – about 5 minutes. Then, add in just half the butter. Return the lid and let the butter absorb into the rice. Once it’s absorbed, repeat the process with the remaining butter. Leave the lid on and reduce or increase the heat as necessary to avoid burning.
Step 3
Serve the creamed cauliflower rice hot in a family-style serving dish or arrange amongst meal prep containers. For this recipe, it is best to serve by weight for the most accurate nutrition logging, which is 203g/serving. The original recipe here was served with chopped green onion and wedges of lemon for squeezing. Other garnishes that you can include at your discretion are freshly chopped parsley, red pepper flakes, hot sauce, or grated parmesan cheese. You can go back to the introduction of this recipe to read about other ways you can bulk up the creamed cauliflower rice for a heartier meal or what other Carb Manager dishes this side dish can accompany.
Ingredients
- Cauliflower Rice – 12 ounce
- Salt – ¼ teaspoon
- Black Pepper – ¼ teaspoon
- Paprika – ½ teaspoon
- Oregano, Dried – ½ teaspoon
- Onion Powder – ¼ teaspoon
- Crushed Red Pepper by Simply Organic – ¼ tsp
- Garlic – 2 teaspoon
- Heavy Cream – 6 tablespoon
- Chicken Broth – 4 tablespoon
- Unsalted Butter – 4 tablespoon