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.
Course Side Dishes
Cuisine American
Keyword cauliflower rice, cheesy cauliflower rice, low carb side dish
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 works just fine with frozen cauliflower rice, too! Cook until heated through and tender. This dish is pretty rich and creamy (and I love it like that!). It's also very forgiving. If you have a little extra cauliflower, it'll be a bit less thick and cheesy. if you have a little less cauliflower, it'll be more thick and creamy. For picky eaters, consider peeling the zucchini before adding it to the recipe. Without the green skin, it hides under all that cheese a little better and picky kids are less likely to spot it.