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The foundation of creamy cauliflower garlic rice is, of course, the cauliflower itself. To begin, select a fresh head of cauliflower. Remove the leaves and stem, then cut it into florets. For ricing, it's crucial to achieve the right consistency.

Creamy Cauliflower Garlic Rice

Discover the deliciously healthy alternative of Creamy Cauliflower Garlic Rice, a versatile dish that satisfies your cravings without the carbs. Made with fresh cauliflower, aromatic garlic, and rich cream, it's perfect for low-carb, vegan, or gluten-free diets. This creamy side not only elevates your meals but also packs essential nutrients into every bite. Enjoy experimenting with flavors and toppings for a delightful culinary experience that everyone will love.
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Ingredients
  

1 medium head of cauliflower (approximately 4 cups riced)

2 tablespoons extra-virgin olive oil

4 cloves of garlic, minced

1 small onion, finely diced

1 cup vegetable broth or chicken broth

1 cup heavy cream or coconut cream (for a dairy-free option)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan alternative)

Salt and black pepper, to taste

1 teaspoon garlic powder

1 teaspoon onion powder

Chopped fresh parsley or chives, for garnish

Instructions
 

Prepare the Cauliflower: Start by removing the outer leaves and the stem from the cauliflower. Cut it into bite-sized florets. Using a food processor, pulse the florets until they achieve a rice-like consistency. If you don’t have a food processor, a box grater can also work well for this task.

    Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the finely diced onion. Sauté for about 3-4 minutes until the onion is soft and translucent. Then, add the minced garlic and continue to sauté for another 1-2 minutes, stirring constantly to avoid burning the garlic.

      Cook the Cauliflower Rice: Add the riced cauliflower to the skillet with the sautéed onion and garlic. Stir everything together, ensuring the cauliflower is well coated. Cook for approximately 5-7 minutes, stirring occasionally, until the cauliflower is tender yet retains a slight bite.

        Incorporate the Liquids: Gradually pour in the vegetable or chicken broth, mixing thoroughly. Bring the skillet to a gentle simmer and let it cook for an additional 3-4 minutes, allowing the cauliflower to absorb the flavors from the broth.

          Create Creaminess: Lower the heat to a gentle setting. Slowly pour in the heavy cream (or coconut cream), stirring consistently to ensure a well-combined mixture. Sprinkle in the grated Parmesan cheese (or nutritional yeast) and continue to stir until melted and the mixture is creamy. If it becomes too thick, feel free to add a bit more broth or cream until you reach your desired creaminess.

            Season for Flavor: Sprinkle in garlic powder, onion powder, salt, and black pepper to taste. Mix thoroughly to evenly distribute the seasonings throughout the dish.

              Garnish and Serve: Remove the skillet from heat. Serve your creamy cauliflower garlic rice while hot, garnishing with a sprinkle of chopped fresh parsley or chives to add a vibrant touch and fresh flavor.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Serves 4