Gone are the days you crave cheesy pasta and feel bad because you’re eating low-carb. This cheesy cauliflower rice isn’t just good; it’s EPIC and hits the spot!
Cheesy Cauliflower Rice Skillet
Cheesy cauliflower rice is more than a low-carb side dish: it’s my favorite way to turn a nutritious veggie into something that my family actually eats.
As good as my Mexican cauliflower rice and my Spanish cauliflower rice, this recipe is the perfect midweek side dish when you want something quick and delicious to go with your protein but still need comfort.
Ingredients
Use a head of cauliflower riced at home or store-bought cauliflower rice (if using frozen, thaw it first). To make it super flavorful, you’ll need butter, garlic cloves, and salt, plus cream cheese, your favorite cheddar cheese, and water or milk to make the sauce. I also love adding bacon bits and chives on top: both are optional but highly recommended.
How to Make Cheesy Cauliflower Rice
Check out the easy steps and then take a look at the video in the recipe card:
- Get the cauli ready.
If using a head of cauliflower, rice it first. If using frozen, ensure it’s thawed, and ring out the excess water/moisture inside a kitchen towel. - Sauté.
Sautéing the garlic in butter for a minute adds tons of flavor. Once done, add the cauliflower rice and cook it for about 5 minutes until it has softened. - Make the cheesy sauce.
To the soft cauli, add the cream cheese and melt it slowly. Add the cheddar cheese, and combine. Slowly add one tablespoon of water at a time to the pan to thin the melted cheeses and make them saucier. - Add the toppings.
Sprinkle the chopped bacon over the top and finely chopped chives, if using.
Laura’s Tips to Cook and Store Cauliflower Rice
Tired of overpaying for pre-riced cauliflower? Make your own! It’s easy and fast with one of these three methods: in the blender, by hand, or with a food processor.
One of the reasons cheesy cauli rice gets mushy is from using frozen, riced cauliflower directly in the recipe (without thawing it first), and the other is from not removing excess water from the riced cauliflower after it’s thawed out. Prevent this from happening by placing your thawed cauliflower on a kitchen towel, wrapping it, and ringing it out over your sink, as I do in this video.
Once the cheesy cauliflower rice has cooled down, transfer it into a food storage container or zip bag and refrigerate for up to 1 week.
To reheat cheesy cauliflower rice and maintain the delicious texture it had when it was first made, add a tablespoon or two of water or milk, mix, and heat it in the microwave.
What to Serve with Low-Carb Cheesy Cauli Rice
Your favorite proteins pair great with this cheesy cauliflower rice since it’s one of the most versatile low-carb side dishes. Try it with my garlic baked chicken thighs, pan-seared chicken breasts, or easy salmon in foil.
Cheesy Cauliflower Rice
Watch how it’s made:
Ingredients
- 1 large head of cauliflower, riced or
- 16 oz bag riced cauliflower
- 1 tablespoon butter
- 2 garlic cloves, minced
- Pinch of salt
- 4 tablespoons cream cheese, softened
- ½ cup grated cheddar cheese
- 3 tablespoons water or milk
- 2 strips of bacon, cooked crispy and chopped
- Chives, optional
Instructions
Prep:
- If using a head of cauliflower, rice it first. If using frozen, thaw it out completely and ring out any excess water.
Cook:
- Heat a large skillet over medium heat; once hot, melt the butter. Add the garlic and sauté for a minute until toasted and fragrant.
- To the skillet, add the salt and cauliflower rice and stir. Cook for about 5 minutes until softened.
- Add the cream cheese to the middle of the pan and begin to melt it slowly into the cauliflower. Add the cheddar cheese, and combine. Slowly add a tablespoon of water at a time to the pan to help give the melted cheeses a sauce-like texture. Once the cheesy mixture has been incorporated into the cauliflower rice, turn off the heat.
- Sprinkle chopped bacon bits over the top and finely chopped chives, if using.
Notes
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Sarah says
My kids said this cheesy cauli rice tasted like mac and cheese.
Cindy says
This Low-Carb appetizer is perfect to make for dinnertime.