This cauliflower rice pilaf is a simple low carb side dish that’s ready in about 20 minutes and goes with just about any protein you’ve got on the table. Butter, shallot, and garlic make it taste rich and savory – way more flavorful than plain cauliflower rice.
I know, I know – another cauliflower recipe.
I’m not going to apologize for it, because you know what? Cauliflower – when cooked right – is a delicious option for a low carb life.
We have quite a few different recipes for cauliflower rice and yes, I do actually make all these different versions depending on my mood. The Greek cauliflower rice is perfect with grilled chicken, the cilantro lime cauliflower rice makes a great base for burrito bowls, and this cauliflower rice pilaf is your basic-but-elevated side dish that literally goes with everything.
The garlic, shallot, and butter do all of the heavy lifting here, making the rice feel a little fancy and flavorful. Highly recommend you make this one asap. It’ll go in the rotation, I bet!
♥ What We Love About This Recipe:
- It actually tastes like rice pilaf. Cooking the cauliflower rice in chicken stock with butter and aromatics gives it that savory depth you’d expect from a real rice side dish.
- One skillet, 20 minutes. Minimal cleanup and fast enough for a busy weeknight – no advanced planning required.
- The whole family eats it. Butter and garlic make almost anything a hit, and this is no exception. My family clears the pan every single time.
Ingredient Notes:
Butter – I’m using salted butter. Ghee works great here and keeps this recipe Whole30-friendly. Olive oil will work in a pinch, but you’ll lose a little of that rich flavor.
Shallot – Yellow onion is a fine substitute, just use about a quarter of a small one. Shallot has a slightly sweeter, milder flavor which is nice here, but onion absolutely works.
Garlic – Fresh is best, but 1/4 teaspoon garlic powder can sub in if that’s what you’ve got. Jarlic works too. 😉
Chicken stock – I like a good quality chicken stock, but if you’re looking for a vegetarian option, try vegetable broth.
Cauliflower Rice – I prefer fresh cauliflower, but frozen riced cauliflower works great too. Frozen cauliflower releases more liquid, so give it the extra time it needs.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Cook the shallot in butter until translucent and then stir in the garlic.
Add the cauliflower and chicken stock to the pan and cook for about 10 minutes. The liquid will evaporate and the cauliflower should be tender.
Season with salt and pepper and sprinkle on a bit of fresh parsley, if you’re feeling fancy.
Helpful Tip!
Storage & Freezing:
Fridge: Leftovers keep well in an airtight container for up to 4 days. Reheat in the microwave or in a skillet over medium heat.
Freezer: Cauliflower rice can get watery after freezing and thawing, so I’d skip the freezer on this one. It’s quick enough to make fresh when you need it.
Recipe FAQs:
Fresh cauliflower is preferred here, but frozen riced cauliflower totally works! The texture will be a bit softer and you may need to adjust the cook time a bit to make sure all of the liquid is cooked out.
Shallots taste like a cross between an onion and garlic and have a mild, delicate flavor. If you don’t have any on hand, you can substitute a sweet or yellow onion to taste.
Make It a Meal!
Cauliflower Rice Pilaf
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Ingredients
- 1 shallot
- 1 clove garlic
- 3 tablespoons butter
- 16 ounces riced cauliflower see notes
- ¼ cup chicken stock
- Salt and pepper to taste
- Parsley for garnish
Instructions
- Mince the shallot and garlic.
- Heat the butter in a medium skillet over medium heat. Once melted, add the shallot to the skillet and cook until translucent, about 3-4 minutes. Stir in the garlic and continue cooking for 30 seconds.
- Add the riced cauliflower to the skillet along with the chicken stock and stir to combine.
- Cook, stirring occasionally, for 10 minutes. The liquid should be gone from the skillet and the cauliflower rice should be tender.
- Taste and season with salt and pepper. Sprinkle with parsley before serving.
Tips & Notes:
Nutrition Information:
Nutritional information is provided as a courtesy and calculated automatically – it’s an estimate, not a guarantee. Values can vary depending on the brands and ingredients you use, so if you’re tracking closely, I’d recommend calculating with your own preferred tool. Net carbs are total carbs minus fiber and any sugar alcohols.
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