Cheesy Cauliflower Rice Recipes

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CHEESY CAULIFLOWER RICE



Cheesy Cauliflower Rice image

Take it easy on the carbs with Cheesy Cauliflower Rice. Incorporate butter, sharp cheddar cheese and Neufchatel cheese with riced cauliflower for a deliciously creamy side. Serve Cheesy Cauliflower Rice alongside lean meat and a veggie.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 Tbsp. butter
4-1/2 cups frozen riced cauliflower (about 1 lb.), thawed
2 Tbsp. water
1 oz. (1/8 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/4 tsp. each dry mustard and onion powder
1/8 tsp. ground red pepper (cayenne)
3/4 cup KRAFT Finely Shredded Sharp Cheddar Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Melt butter in large skillet on medium heat. Add cauliflower; cook 7 to 8 min. or until tender, stirring frequently.
  • Add water, Neufchatel and seasonings; cook and stir 1 min. or until Neufchatel is completely melted. Remove from heat.
  • Add cheddar and Parmesan; stir until cheddar is melted.

Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g

CHEESY CAULIFLOWER RICE RECIPE



Cheesy Cauliflower Rice Recipe image

A keto cheesy cauliflower rice recipe for a healthy way to get your mac fix! Cauliflower rice mac and cheese needs just 5 ingredients and 10 minutes to make.

Provided by Maya | Wholesome Yum

Categories     Side Dish

Time 10m

Number Of Ingredients 7

1 tbsp Avocado oil
1 lb Frozen cauliflower rice ((or fresh))
1/4 tsp Sea salt ((plus more to taste))
1 pinch Black pepper
1 cup Keto cheese sauce ((1/2 entire recipe))
2 tbsp Heavy cream
1/4 cup Cheddar cheese ((shredded, optional))

Steps:

  • Heat avocado oil in a skillet over medium heat.
  • Add cauliflower rice. Season with salt and pepper. Stir fry for 4-5 minutes, until tender but not mushy.
  • Meanwhile, make keto cheese sauce according to instructions here. Add an additional 2 tablespoons (29 ml) cream to the sauce, until runny enough to mix but still thick.
  • Pour sauce over cauliflower rice and stir together to coat. Adjust salt to taste.
  • Sprinkle with remaining shredded cheddar cheese, if using.

Nutrition Facts : Calories 265 kcal, Carbohydrate 6.9 g, Protein 11.1 g, Fat 21.8 g, SaturatedFat 1.6 g, Cholesterol 7.4 mg, Sodium 223.2 mg, Fiber 3.3 g, Sugar 3.4 g, ServingSize 1 serving

EASY CHEESY CAULIFLOWER RICE RECIPE



Easy Cheesy Cauliflower Rice Recipe image

Looking for an easy keto side dish? You're going to love Easy Cheesy Cauliflower Rice. It is easy, cheesy and the best low carb side dish.

Provided by Eating on a Dime

Categories     Side Dish

Time 12m

Number Of Ingredients 7

4 cups of riced cauliflower (see how to make cauliflower rice here - or buy frozen)
1 tablespoon butter
1/2 teaspoon garlic salt
4 tablespoons cream cheese
1/4 cup of milk
2 cups cheddar cheese (grated)
1/2 teaspoon salt

Steps:

  • In a large skillet, melt butter and stir in the riced cauliflower on medium heat.
  • Add garlic salt.
  • Continue to cook the cauliflower for about 7 minutes until the cauliflower is less white and tender.
  • Turn down the heat and stir in cream cheese, cheddar cheese, and milk until melted and combined.
  • Season with the salt.
  • Serve immediately.

Nutrition Facts : Calories 234 kcal, Carbohydrate 6 g, Protein 12 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 56 mg, Sodium 899 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHEESY SKILLET CHICKEN AND CAULIFLOWER RICE



Cheesy Skillet Chicken and Cauliflower Rice image

This cheesy chicken and cauliflower rice skillet bake is a healthier (and gluten free!) version of the classic casserole, jam-packed with vegetables while still boasting the flavors you know and love. The usual condensed soup is swapped out for low-fat Greek yogurt, and riced cauliflower subs in for the typical grain. The whole thing is topped off with reduced-fat sharp Cheddar for a rich, melty finish.

Provided by Food Network Kitchen

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

Juice of 1 lemon
3/4 cup plain low-fat Greek yogurt
3 tablespoons olive oil
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 medium onion, diced
1/4 cup grated Parmesan
Two 10-ounce bags frozen riced cauliflower
One 14.5-ounce can navy beans, drained and rinsed
One 10-ounce bag frozen broccoli florets
1 cup shredded reduced-fat sharp Cheddar

Steps:

  • Preheat the oven to 425 degrees F.
  • Whisk the lemon juice, 1/4 cup of the yogurt, 1 tablespoon of the olive oil, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Place the chicken breasts on a cutting board. Pressing down on each breast firmly with your hand, cut it in half horizontally like a bagel, so you have 4 equal pieces. Add the chicken to the bowl and toss to coat. Let sit for 15 minutes.
  • Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Let the marinade drip off the chicken, then add the chicken to the skillet. Cook, untouched, until golden brown on the bottom and no longer sticking to the skillet, 6 to 7 minutes. Flip the chicken and continue to cook until it releases easily from the skillet, 3 to 4 minutes more. Transfer to a plate and set aside.
  • Add the onion to the skillet and cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until softened and translucent, about 7 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Gently fold in the Parmesan, riced cauliflower, beans, broccoli, 1/2 cup of the Cheddar, remaining 1/2 cup yogurt, 1 teaspoon salt and a few grinds of pepper. Transfer the chicken and any juices back to the skillet and sprinkle the remaining 1/2 cup Cheddar over the top. Bake until the cheese has melted, the chicken is cooked through and the vegetables are warm, 8 to 10 minutes. Let cool slightly before serving.

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