Cheesy Cauliflower Rice

This Cheesy Cauliflower Rice with Zucchini is the perfect way to use up the summer’s bounty! It’s a low carb side dish made in 15 minutes and loaded with veggies, gooey cheese, and red pepper flakes for a bit of heat!

Zucchini Cauliflower rice Garlic Oil Any Broth Whole wheat flour or almond flour Salt Dried oregano Red pepper flakes Ground black pepper to taste Flavorful hard cheese like Gouda or Swiss Fresh basil

Ingredients You Need

Place shredded zucchini in a linen towel and squeeze well. 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 rice 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.



Refrigerate in an airtight container for up to 2 days.

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