Cacio e Pepe Cauliflower Rice

Spoon in a bowl of frozen cauiflower rice with Parmesan and black pepper.

Cozy, buttery, and full of black pepper, this cacio e pepe cauliflower rice is the low carb side your fall and winter dinners need. Ready in under 20 min

Course Side Dishes

Cuisine American, Italian

Diet Diabetic, Gluten Free

Keyword cauliflower, keto, low carb

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 162kcal

Author Karly Campbell

Ingredients

3 tablespoons butter
1/2 tablespoon freshly cracked black pepper more to taste
20 ounces frozen riced cauliflower
½ cup grated parmesan
Salt to taste
Fresh parsley for garnish

Instructions

Heat the butter in a medium skillet over medium heat. Once melted, add the pepper and continue cooking for about 1 minute. Be careful not to burn the pepper.
Add the riced cauliflower to the skillet. Cook, stirring occasionally, for 8-10 minutes or until the cauliflower is as tender as you’d like.
Sprinkle the cheese over the cauliflower and stir to coat.
Taste and add salt or more pepper, if desired. Sprinkle with fresh parsley.

Video

Notes

You’ll want to use freshly cracked pepper here. Feel free to use more or less, depending on your preferences. Black pepper isn’t really spicy at all, but this does get a peppery kick because we use a fair amount.

I’m using the powdery, grated Parm here - not shredded. I haven’t tested this with the green shaker can, but you can give that a try if it’s what you have. I like to use grated Parmesan from the cheese counter or I grate a wedge myself. There aren’t many ingredients here, so it’s important to use a decent cheese for the best flavor.

Nutrition