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Let's Make Garlic Parmesan Cauliflower Rice
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No more boring cauliflower rice! This 15-minute Garlic Parmesan cauliflower rice is keto, low carb, and packed with flavor.
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  • 1 cauliflower (or 4 cups cauliflower rice)
  • 1 tbsp olive oil
  • 1/2 onion, minced
  • 2 garlic cloves, minced
  • 1/4 tsp red pepper flakes (optional)
  • 1/4 cup low sodium chicken broth (or vegetable broth)
  • 1 tsp Italian seasoning
  • 1/2 cup parmesan cheese
  • 2 tbsp fresh chopped parsley (or basil)
  • Salt and pepper to taste
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Let's Watch Garlic Parmesan Cauliflower Rice
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Step 1 Make the cauliflower rice: Remove the stem and outer green leaves. If using a food processor, cut the cauliflower into large florets, then add to the food processor and pulse into smaller, rice-sized pieces, scraping down the sides as needed. The grater attachment works really well for cauliflower rice if you have it. If you using a box grater, cut the cauliflower into four quarters. Then carefully grate on the medium-sized holes.
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Step 2 Heat the olive oil in a skillet over medium heat. Add the onion and cook for 5-7 minutes until it begins to soften. Add the garlic and and red pepper flakes. Cook for 1-2 minutes until fragrant.
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Step 3 Stir in the broth, Italian seasoning, salt, and pepper. Add the cauliflower rice. Stir to combine and then cover with a lid. Let cook for 5-7 minutes, stirring as needed, until the cauliflower is tender and the broth has mostly been absorbed.
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Step 4 Open and stir in Parmesan cheese. Season with salt and pepper. Serve with fresh parsley or basil.
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