Ingredients
Scale
- 1 large head Cauliflower (Cut into florets.)
- 2 tablespoons Unsalted Butter (For richness.)
- 3 cloves Garlic (Minced.)
- 1 small Onion (Finely chopped.)
- 0.5 cup Heavy Cream or Cream Alternative (For creaminess.)
- to taste Salt
- to taste Black Pepper (Freshly ground.)
- 0.25 cup Parmesan Cheese (Grated, optional.)
- to taste Fresh Herbs (Chopped parsley or chives for garnish.)
Instructions
- Prepare the cauliflower by cutting it into florets and rinsing under cold water. Drain well.
- Pulse the florets in a food processor until they resemble rice grains. Set aside.
- In a skillet, melt the butter over medium heat until bubbling.
- Add the chopped onion and sauté for 3-4 minutes until translucent.
- Incorporate the minced garlic and sauté for an additional minute.
- Add the riced cauliflower to the skillet and cook for 5-7 minutes, stirring frequently.
- Pour in the heavy cream and simmer for 3-4 minutes until heated through.
- Season with salt and pepper, and add Parmesan cheese if using.
- Garnish with fresh herbs and serve warm.
Notes
For best results, drain the cauliflower well to avoid excess water. You can adjust the creaminess by varying the amount of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 40mg