Description

Garlic Butter Cauliflower Rice is a delicious and healthy low-carb side dish featuring tender riced cauliflower sautéed in a flavorful garlic butter sauce, enhanced with fresh parsley and a hint of lemon juice. Perfect for keto, gluten-free, and vegetarian diets, this quick stovetop recipe takes just 15 minutes and pairs well with a variety of main courses.

Ingredients

Cauliflower Rice

4 cups riced cauliflower (fresh or frozen)

Cooking

2 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)

Finishing Touches

2 tablespoons chopped fresh parsley
Juice of 1/2 lemon

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Instructions

Heat Butter and Oil: In a large skillet over medium heat, melt the unsalted butter with olive oil until it becomes bubbly and fragrant.
Sauté Garlic: Add the minced garlic to the skillet and cook for about 1 minute, stirring constantly to prevent burning and to release the garlic’s aroma.
Add Cauliflower Rice: Stir in the riced cauliflower, coating it evenly with the garlic butter mixture for enhanced flavor.
Season and Cook: Sprinkle salt, black pepper, and crushed red pepper flakes if using. Cook for 5 to 7 minutes, stirring occasionally, until the cauliflower is tender and starts to develop a slight golden color.
Finish with Parsley and Lemon: Remove the skillet from heat, then stir in chopped fresh parsley and the juice of half a lemon for brightness and freshness.
Serve Warm: Transfer the cauliflower rice to a serving dish and enjoy as a flavorful, healthy side.

Notes

You can use store-bought pre-riced cauliflower or make your own by pulsing cauliflower florets in a food processor.
For a vegan version, substitute the unsalted butter with vegan butter or add extra olive oil.
Adjust the crushed red pepper flakes according to your spice preference or omit for a milder dish.
This dish reheats well and can be stored in the refrigerator for up to 3 days.