I experimented with riced cauliflower, unsalted butter, garlic, and olive oil to create a tantalizing garlic butter cauliflower rice. Using fresh cauliflower rice, I combined simple ingredients into a keto-friendly side dish that surprises with every bite. The parsley and garlic powder add subtle depth. Read on for more.

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I’ve been experimenting with some fresh, inventive sides lately and I came up with this Garlic Butter Cauliflower Rice that really blew my mind. It all begins with a medium head of cauliflower, riced to produce roughly 4 cups of a healthy base.

I then melt 3 tablespoons of unsalted butter in a pan with 4 minced garlic cloves and a tablespoon of olive oil. The rich aroma of garlic and butter hits you right away, making the prep totally worth it.

A pinch of salt and pepper brings everything together and if you love an extra garlic punch, adding that teaspoon of garlic powder is a must. I sometimes toss in a tablespoon of chopped fresh parsley at the very end as a garnish.

It’s cool how this simple recipe transforms plain cauliflower into a dish thats perfect as a keto rice alternative and a versatile side for almost any meal. Enjoy experimenting with it!

Why I Like this Recipe

I like this recipe cause it’s so easy to whip up even when I’m in a rush. I don’t need anything fancy – just a food processor or even a box grater and I’m good to go. I love the flavor too; the garlic butter really gives it a kick without being too overpowering, making every bite fun and tasty. It’s also super healthy and fits perfectly with my keto lifestyle, so I feel good about what I’m eating. Plus, it goes with just about every meal I make so I never get bored of it.

Ingredients

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Cauliflower: A low carb rice substitute that’s high in fiber and vitamins, keeping the dish light and healthy.
Unsalted Butter: Adds a rich, creamy taste; though its saturated fat can be a bit heavy if overused.
Garlic: Fresh garlic gives a spicy punch and antioxidant benefits; it really livens up the flavor.
Olive Oil: A heart-healthy fat that smoothens the taste and binds flavors together in a mellow way.
Parsley: Fresh parsley brings a bright, herby note and pops with color without being too strong.

Ingredient Quantities

1 medium head cauliflower (or about 4 cups of riced cauliflower)

3 tablespoons unsalted butter

4 garlic cloves, minced

1 tablespoon olive oil

Salt, to taste

Pepper, to taste

1 tablespoon fresh parsley, chopped (optional, for garnish)

1 teaspoon garlic powder (optional if you like it extra garlicky)

How to Make this

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1. Break the cauliflower into florets and pulse them in a food processor until it resembles rice. If you don’t have a processor, grate it on a box grater.

2. Heat the olive oil and butter in a large skillet over medium heat until the butter has melted.

3. Toss in the minced garlic (and garlic powder if you like it extra garlicky) and let it cook for about 1 minute, stirring constantly so it doesn’t burn.

4. Add the riced cauliflower to the skillet along with a pinch of salt and pepper.

5. Stir everything together so the cauliflower gets well coated with the garlic butter mixture.

6. Cook the mixture for about 5-7 minutes, stirring occasionally until the cauliflower is tender but still has a slight crunch.

7. Taste and adjust salt and pepper if necessary.

8. Once done, remove the skillet from the heat.

9. Sprinkle freshly chopped parsley over the top for garnish and serve immediately.

Equipment Needed

1. Food processor or box grater – you’ll need one of these to get the cauliflower to a rice-like consistency, which is better for even cooking while keeping some of the nutrients intact
2. Chef knife – used for cutting the cauliflower into florets and for mincing the garlic; a sharp knife makes this faster and safer
3. Cutting board – essential for chopping the cauliflower and the garlic properly without wasting any of the vitamins locked inside
4. Measuring spoons – helps you to accurately measure the butter, olive oil and garlic powder; precision here ensures the salt and pepper don’t overpower the dish
5. Large skillet – needed to cook the cauliflower rice evenly at the right temperature so that it stays tender and retains most of its nutritional benefits
6. Wooden spoon or spatula – important for constantly stirring the mixture; this utensil ensures none of the garlic burns which can affect the overall flavor and nutrient profile

FAQ

Q: Can I use prepackaged riced cauliflower?

A: Yeah, definitely! Just make sure to drain and pat it dry before cooking so it doesn't get soggy.

Q: How do I store leftover garlic butter cauliflower rice?

A: You can keep it in an airtight container in the fridge for up to 3 days. When reheating, add a little extra butter or olive oil so it stays moist.

Q: Can I make this recipe extra garlicky?

A: Sure, if you love garlic, go ahead and add that extra teaspoon of garlic powder along with the minced garlic. It'll pack a bigger punch.

Q: Is this dish gluten free?

A: Yep, it is naturally gluten free since it's mainly cauliflower and butter. Just check any other ingredients you add.

Q: Can I add other veggies to this recipe?

A: Oh yes, feel free to toss in extras like diced bell peppers or peas if you want more color and crunch.

Garlic Butter Cauliflower Rice Recipe Substitutions and Variations

If you don’t have unsalted butter, you can use ghee or even a bit of coconut oil to add a nice rich flavor.
If you are out of fresh garlic cloves, a spoonful of garlic paste or a dusting of extra garlic powder can do the trick.
If olive oil is missing from your pantry, a neutral oil like canola or avocado oil works just fine.
If fresh parsley isn’t available, chopped cilantro or basil makes a pretty good substitute for garnish.

Pro Tips

1. Make sure to not burn the garlic cuz once its bitter it ruins the butter flavor, try stirrin constantly especially when you add the riced cauliflower.
2. Use a big enough skillet so that the cauliflower cooks evenly, if it overcrowds then it might steam instead of get that nice toasted texture.
3. If you wanna experiment a bit, toss in a pinch of cayenne pepper or even a little lemon zest at the end, it’ll brighten up the dish and give it a kick.
4. Keep one eye on the timing – overcooking the cauliflower makes it mushy, so try and pull it off right when it’s still got a bit of crunch.

Garlic Butter Cauliflower Rice Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

146

kcal

Equipment: 1. Food processor or box grater – you’ll need one of these to get the cauliflower to a rice-like consistency, which is better for even cooking while keeping some of the nutrients intact
2. Chef knife – used for cutting the cauliflower into florets and for mincing the garlic; a sharp knife makes this faster and safer
3. Cutting board – essential for chopping the cauliflower and the garlic properly without wasting any of the vitamins locked inside
4. Measuring spoons – helps you to accurately measure the butter, olive oil and garlic powder; precision here ensures the salt and pepper don’t overpower the dish
5. Large skillet – needed to cook the cauliflower rice evenly at the right temperature so that it stays tender and retains most of its nutritional benefits
6. Wooden spoon or spatula – important for constantly stirring the mixture; this utensil ensures none of the garlic burns which can affect the overall flavor and nutrient profile

Ingredients

1 medium head cauliflower (or about 4 cups of riced cauliflower)
3 tablespoons unsalted butter
4 garlic cloves, minced
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
1 tablespoon fresh parsley, chopped (optional, for garnish)
1 teaspoon garlic powder (optional if you like it extra garlicky)

Directions

Break the cauliflower into florets and pulse them in a food processor until it resembles rice. If you don't have a processor, grate it on a box grater.
Heat the olive oil and butter in a large skillet over medium heat until the butter has melted.
Toss in the minced garlic (and garlic powder if you like it extra garlicky) and let it cook for about 1 minute, stirring constantly so it doesn't burn.
Add the riced cauliflower to the skillet along with a pinch of salt and pepper.
Stir everything together so the cauliflower gets well coated with the garlic butter mixture.
Cook the mixture for about 5-7 minutes, stirring occasionally until the cauliflower is tender but still has a slight crunch.
Taste and adjust salt and pepper if necessary.
Once done, remove the skillet from the heat.
Sprinkle freshly chopped parsley over the top for garnish and serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.