Cheesy Cauliflower Rice with Zucchini
This cheesy cauliflower rice makes it easy to pack in extra veggies! Shredded zucchini blends in perfectly. This turns out thick, creamy, and cheesy every time.
Servings 4 servings
Calories 222kcal
Ingredients
- 1 tablespoon olive oil
- 12 ounces cauliflower rice
- 1 small zucchini shredded
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon cracked pepper
- 2 tablespoons heavy cream
- 2 ounces cream cheese room temperature
- 3/4 cup shredded cheddar cheese
Instructions
- Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the cauliflower to the skillet and cook for 3 minutes, stirring often.
- Add the shredded zucchini and stir to combine. Cover the pan and continue cooking on low for 5 minutes.
- Sprinkle the garlic powder, salt, and pepper over the vegetables and stir to combine.
- Push the rice mixture to one side of the pan and add the cream and cream cheese to the other side. Stir the cream cheese until it melts and then stir that sauce into the rice mixture.
- Add the cheese to the rice and stir together until melted.
- Serve immediately.
Video
Notes
To make cauliflower rice from fresh cauliflower, cut into florets and pulse in a food processor until you have rice-sized pieces. Alternately, use a sharp knife to chop into small pieces.
This recipe will likely work fine with frozen cauliflower rice, though I haven't tested it myself as we prefer the flavor of fresh.
This dish comes out very thick and creamy. Feel free to add more cauliflower rice or less cheese for a less indulgent dish.
Nutrition
Serving: 1 | Calories: 222kcal | Carbohydrates: 7g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Cholesterol: 44mg | Sodium: 477mg | Fiber: 2g | Sugar: 3g | Net Carbs: 5g