by Olena

Cheesy Cauliflower Rice

by Olena

Cheesy Cauliflower Rice

This cheesy cauliflower rice is a perfect way to use up summer’s bounty and “eat your vegetables” (and “have your cheese”). I came across “California snow” at Costco the other day and my fridge is overflowing with first local organic zucchini. If a cup of cheese helps us eat 7 cups of vegetables, so be it, correct?!

This sauteed cauliflower and zucchini recipe comes together in minutes, takes 15 minutes to make, requires ingredients you more likely already have on hand, and keeps kitchen relatively cool. It is similar to cauliflower risotto, cilantro lime cauliflower rice and other cauliflower rice recipes. Let’s dive in.

How to Make Cheesy Cauliflower Rice

  1. Place shredded zucchini in a linen towel and squeeze well. I usually line large bowl with linen towel, place grater inside, shred zucchini, then twist the towel in the knot and squeeze. Grating zucchinisqueezing excess water out of shredded zucchini
  2. Rice cauliflower and shred/cube cheese if necessary. Set aside. cauliflower rice in food processor
  3. In a medium bowl, whisk broth, flour, salt, oregano, red pepper flakes and ground black pepper. Set aside.  whisking broth, flour, salt, oregano, red pepper flakes and ground black pepper together in glass measuring cup
  4. Preheat large dutch oven, heavy bottom pot or skillet on high heat and swirl oil to coat. Add 2 garlic cloves and cook for 30 seconds, stirring occasionally. Add cauliflower and cook for 2 minutes, stirring occasionally. cauliflower rice in dutch oven
  5. Add zucchini and whisked broth with flour (give it a good whisk), stir well, cover and cook for 3 minutes. Zucchini added to cauliflower rice in dutch oven
  6. Turn off heat, add remaining garlic and cheese, stir, cover and let stand for 3 minutes or until cheese is melted. cheese added on top of cauliflower rice and zucchini in dutch oven
  7. Give another good stir and serve hot, garnished with chopped fresh basil which was super tasty.Cheesy Cauliflower Rice

Cheesy Cauliflower Rice Recipe

Cheesy Cauliflower Rice Recipe with riced cauliflower, garlic and shredded zucchini for an extra vegetable boost.
5 from 3 votes
Print Save Rate
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 6 servings
Author: Olena

Ingredients

  • 2 lbs zucchini coarsely shredded
  • 1.5 lbs cauliflower rice *
  • 3 large garlic cloves grated
  • 1 tbsp avocado oil
  • 1/2 cup any broth
  • 2 tbsp whole wheat or spelt flour
  • 1 tsp salt
  • 1/2 tsp organic dried oregano
  • Pinch of red pepper flakes
  • Ground black pepper to taste
  • 1 cup flavourful hard cheese like Gouda or Swiss shredded or cubed
  • Fresh chopped basil for garnish (optional)

Instructions

  • Place shredded zucchini in a linen towel and squeeze well. I usually line large bowl with linen towel, place grater inside, shred zucchini, then twist the towel in the knot and squeeze. Rice cauliflower and shred/cube cheese if necessary. Set aside.
  • In a medium bowl, whisk broth, flour, salt, oregano, red pepper flakes and ground black pepper. Set aside.
  • Preheat large dutch oven, heavy bottom pot or skillet on high heat and swirl oil to coat. Add 2 garlic cloves and cook for 30 seconds, stirring occasionally. Add cauliflower and cook for 2 minutes, stirring occasionally.
  • Add zucchini and whisked broth with flour (give it a good whisk), stir well, cover and cook for 3 minutes.
  • Turn off heat, add remaining garlic and cheese, stir, cover and let stand for 3 minutes or until cheese is melted.
  • Give another good stir and serve hot, garnished with chopped fresh basil which was super tasty.

Store: Refrigerate in an airtight container for up to 2 days.

    Notes

    *Cauliflower “rice” is essentially ground cauliflower which you can buy pre-made at many stores. Or simply make your own by placing cauliflower florets in a food processor and process until coarsely ground. Buy 2 lbs head of cauliflower to count in the leaves and stalk.
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    What You Will Find Here

    Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

    A Little More About Me

    Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

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