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Easy, crunchy, incredibly flavorful Garlic Butter Cauliflower Rice is simple, healthy, and so surprisingly GOOD!
MY NEW FAVORITE WAY TO MAKE CAULIFLOWER RICE
Cauliflower rice is cooked in butter with garlic and spinach for a healthy, delicious and very easy side dish. This is a perfect side dish for chicken or fish, and it’s done in about 15 minutes.
I don’t really know what more to say about this than that I am crazy in love with cauliflower rice. I really AM! It’s SO good. Better than rice, and better than non-riced cauliflower… does that even make ANY sense? It does to me.
Few of my favorites include, Coconut Lime Cauliflower Rice, Honey Sriracha Chicken with Cauliflower Rice, as well as Shrimp Fried Cauliflower Rice – YUM!
GARLIC BUTTER CAULIFLOWER RICE
ThisGarlic Butter Cauliflower Rice with Spinach is an easy low carb, keto, gluten free, paleo, vegetarian, and most importantly, SUPER DELICIOUS recipe that will have even the pickiest eater licking up her plate.
I have a 9 year old that pretty much hates food – well, food that is NOT chocolate and cereal – but she devoured this cauliflower rice, caveman style.
I served it with my Juicy Stove Top Chicken Thighs, and it was just the ideal meal during one of our busy, soccer-filled weeknights.
HOW TO MAKE GARLIC BUTTER CAULIFLOWER RICE
In this recipe, I used already riced cauliflower that I picked up at my local grocery store because I didn’t have time to mess around with a whole head of cauliflower. BUT, if you want to rice your own cauliflower, no biggie! Just follow my easy recipe for How to Make and Store Cauliflower Rice.
First, you will need to melt some butter and add a few minced cloves of garlic in there; cook until fragrant.
Add the cauliflower rice, chili powder, salt, and pepper; stir and cook for 2 minutes, or until tender.
Add a little vegetable broth, lime juice, baby spinach, and continue to stir until spinach is wilted and liquid evaporated.
Remove from heat; taste for seasonings and adjust accordingly.
Garlic Butter Cauliflower Rice with Spinach is simple to make, and its buttery and garlicky flavor will make a fan out of you, and you, and you!
WHAT TO SERVE WITH CAULIFLOWER RICE
Maple Mustard Salmon in Foil
Lemon Garlic Herb Shrimp in Packets
Spicy, Sweet, and Sticky Chicken Thighs
Tender and Juicy Instant Pot Chicken Breasts
HOW TO STORE COOKED CAULIFLOWER RICE
Store cooled down, cooked cauliflower rice in covered airtight containers. Refrigerate for up to 4 days.
You can also freeze cooked cauliflower rice in covered airtight containers. Freeze for up to 5 months.
Defrost cauliflower rice on the counter before reheating.
YOU MIGHT ALSO LIKE
Almond Brown Rice Pilaf
Cauliflower Cheese Soup
Garlicky and Cheesy Cauliflower Broccoli Bake
One Pan Chicken Piccata and Rice
Tomato Pesto Salmon and Rice
ENJOY!
Garlic Butter Cauliflower Rice with Spinach
Katerina | Diethood
Easy, crunchy, incredibly flavorful Garlic Butter Cauliflower Rice is simple, healthy, and so surprisingly GOOD!
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Side Dish
Cuisine: American
Keyword: cauliflower rice, easy cauliflower recipe, easy vegetable side dish, side dish recipe
Easy DIY Raw Cauliflower Rice Recipe (That's Not Mushy!)
In a food processor, add the cauliflower florets and pulse for 30-60 seconds. Add 2-3 cups at a time and remove as it is riced. This will prevent the cauliflower from being over-processed. With a towel, pat dry or squeeze the liquid out from the cauliflower.
If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into “rice.” Optional: Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy. Once you have your cauliflower rice, it's easy to cook (or enjoy raw)!
If you want to prevent your cauliflower rice from being soggy, you might want to try pan-frying your rice or roasting it in the oven. Adding a bit of oil and cooking it on a high heat will remove some of the moisture and help it crisp up!
Cauliflower has several properties that may help with weight loss. First, it is low in calories with only 27 calories per cup (107 g), so you can eat a lot of it without significantly increasing your calorie intake ( 1 ). It can also serve as a low calorie substitute for high calorie foods, such as rice and flour.
While everyone's tolerance is different, too much cauliflower can create G.I.distress, like excess gas and bloating. “Make sure to drink enough water to move it through your system,” suggests Lincoln. Cooking it can also dial back digestion woes.
"When it is riced it's really easy for it to turn mushy from overcooking and then it won't hold up as well in your dishes where you're trying to use it to substitute rice," says Maggie Michalczyk, MS, RD.
Some people just don't like the smell of cauliflower. You can minimize it by cooking it quickly, and not overcooking it. Cauliflower rice is chopped into very small pieces, and requires only minimal cooking.
Arrange blanched cauliflower in single layers on drying trays.Dry at 140 degrees F (60°C) in an oven or dehydrator. If necessary, turn large pieces over every 3 to 4 hours during the drying period. Vegetables can scorch easily toward the end of drying, so monitor more closely as drying nears completion.
This is true of any vegetable — boiling it will give you a flavor closer to the raw flavor, which means more bitterness and more astringency. Caramelizing it will bring out its hidden sweetness. This light, vibrant roasted cauliflower salad is a recipe I developed for the fall menu at Duo.
If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.
The reason for this is that cauliflower, as well as other cruciferous veggies, such as kale and broccoli, contains raffinose and other oligosaccharides. These are specific types of sugars that remain undigested until bacteria in the gut ferment them, producing gas, and, in turn, causing bloating and gas.
However, rice can be high in calories and carbohydrates, meaning it will fill you up without providing you with many additional nutrients. Substituting cauliflower rice for white rice is a great way to get more antioxidants while reducing calories and carbohydrates in order to save room for other nutrient dense foods.
Cruciferous vegetables are extremely healthy and since cauliflower rice is almost entirely made of cauliflower, it is definitely a great dish to add to your diet. And even cooking cauliflower rice in some olive oil or butter isn't going to bring down the nutrition either, including adding some seasoning.
Cauliflower can develop brown spots due to oxidation, a chemical reaction from prolonged exposure to light and air. But don't fret, you can still make easy cauliflower recipes and your dinner isn't necessarily ruined.
Avoid Overcooking: Cook the rice just until done; overcooked rice tends to be mushy. Follow package instructions or use a rice cooker for precise cooking. Store in an Airtight Container: Store the cooked rice in an airtight container to prevent moisture loss and maintain its texture.
If the rice is still watery or soggy, you can cook off the extra water in the oven. Set the temperature to 350 °F (177 °C). Spread the rice out evenly onto a cookie sheet or baking pan. Let it cook in the oven for 5 minutes.
Cook the rice without uncovering the pot for 18 minutes. Remove your pan from heat and uncover, placing a kitchen towel (as described above) over pan to keep moisture from dripping onto rice. Cover the pan tightly with lid. Let rice stand, covered, for 15-20 minutes to firm up.
Introduction: My name is Greg Kuvalis, I am a witty, spotless, beautiful, charming, delightful, thankful, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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