Cheesy Cauliflower Rice Recipe with riced cauliflower, garlic and shredded zucchini for an extra vegetable boost.
Author:Olena of ifoodreal.com
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
Yield:6 servings 1x
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)
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.
*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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