This Buttery Cauliflower Rice Pilaf is the perfect keto side dish. Cauliflower rice, sautéed with butter, garlic, onions, chicken stock until perfectly tender, and topped with green onions. It can be ready in less than 20 minutes and pairs perfectly with just about any main dish.
Ingredients in Keto Cauliflower Rice Pilaf
- Cauliflower rice: Most stores carry both fresh and frozen cauliflower rice. You can use either in this recipe. If you cannot find riced cauliflower in your local grocery story, you can make your own by shredding a head of cauliflower on a box greater or by pulsing it in a food processor.
- Butter: For this cauliflower rice pilaf recipe I used salted butter. You can also use unsalted butter, but you may need to increase the salt in the recipe just a bit. For a dairy free version, try using this butter flavored coconut oil.
- Onion: I used a sweet onion. You can also use white onion, red onion, or even shallots.
- Chicken bouillon: I use powdered chicken bouillon granules, but you can also crush up 2 to 3 chicken bouillon cubes.
How to Cook Cauliflower Rice
I have learned over time, and through many cauliflower recipes, that the longer you saute cauliflower rice, the more it takes on the flavor and texture of other foods like rice or potatoes. This recipe also make a great base for my Beef and Broccoli Stir Fry Recipe.
More Keto Recipes
Print
Buttery Cauliflower Rice Pilaf
- Total Time: 20 minutes
- Yield: 6 cups 1x
- Diet: Diabetic
Ingredients
Units
Scale
- ¼ cup butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 ½ cups diced onion
- sea salt and black pepper, to taste
- 6 cups riced cauliflower
- ¾ cup chicken stock
- 1 tablespoon chicken bouillon granules, more to taste
- 3 green onions, sliced
Instructions
- Heat the butter and olive oil in a large skillet over medium heat. Once melted, add the onion and garlic to the pan. Sprinkle with a little sea salt and black pepper.
- Sauté until the onions are translucent and the garlic is fragrant.
- Add the riced cauliflower, chicken stock and powdered chicken granules to the pan. Mix to combine all ingredients.
- Continue sautéing until all the liquid has evaporated and the cauliflower is completely cooked.
- Use a rubber spatula to scrape any caramelized bits from the bottom of the pan and mix in. Add additional salt and pepper if needed.
- Mix in green onions before serving.
Notes
- 6.3g net carbs per serving
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish Recipes
- Method: Saute
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 158
- Fat: 13g
- Carbohydrates: 7.8g
- Fiber: 1.5g
- Protein: 1.7g
Amber says
I made this and it was really good! I left out the onions and chicken granules because I didn't have any. Kyndra, which brand of chicken granules do you use and recommend?
Lisa says
Really wish to thank you. I am so glad to have found #keto #LCHF communities. This is a recipe I will definitely try. Looks terrific.
miranda says
I just made this. It smells wonderful and tastes very good too. I added some garam masala and really like the flavour now. It was a little bland before. I riced the cauliflower, it looked like in your picture but now its 'çooked' it looks like mush. Well, better luck next time because I'm definately gonna make this again and again and .....
I'm having it with the peanut chicken, btw we have Chicken Tonight peanut sauce here in the Netherlands and it is great. I love it with pasta. So it isn't that strange a combo, or at least it shouldn't be because it really tastes good.
Ashley says
Looks amazing! I can't wait to try!
Shootingstar says
Please eliminate the ads in the middle of the recipe...such a waste of printer ink!
Peace Love and Low Carb says
There is a print friendly option at the bottom of every post on this site.
Keisha - Cupcake Wishes & Birthday Dreams says
This was so delicious, we had it with the beef mushrooms and gravy and my husband ate it....a miracle. He wanted to know what kind of rice it was and I told him it was cauliflower! He said it was pretty good....he's a hard to please kind of man when it comes to trying new food.
DEDREIA SAVOY says
So yummy! I made this as a side dish with some garlic and herb chicken and mushrooms. My hubs who doesn't like cauliflower ate it like a pig. Thanks Kyndra!
Kelley says
What makes this recipe so high in net carbs?
Peace Love and Low Carb says
riced cauliflower has about 3 net carbs per cup. There is also carbs from the onion and the bouillon
Suz says
I have abandoned using cauliflower in recipes because although mild, I still do not like the taste of it. How long do I have to cook it to get rid of the cauliflower taste?
Peace Love and Low Carb says
It may just be that cauliflower is not for you. Personally, I love it. So if things still taste like cauliflower, I am okay with it. If you do try this recipe, I recommend just cooking and tasting, cooking and tasting until it tastes good to you.
Kelly Macaluso says
Suz, if you don't like the flavor, serve it as a base for something with alot of flavor. Kyndra mentions her beef and broccoli, or over beef chili, shrimp scampi with lots of garlic and lemon... that way you're getting the bulk and benefit of the cauliflower with the taste of other things you love. 🙂
Tobbe says
How do you rice your cauliflower so perfectly? I always end up with a mix of tiny pieces from the top of the florets, and larger pieces from the floret stems. I've tried both grating and pulsing in a food processor. And I've tried both raw and cooked cauliflower...
Peace Love and Low Carb says
For this particular recipe I used riced cauliflower from Trader Joes. 🙂
Kristi says
Are you using one package of trader Joe's or two. One package is three cups, according to the back of the package. I just want to make sure I'm doing it right. :). Thank you.
Peace Love and Low Carb says
The recipe calls for 6 cups of cauliflower rice
Juli says
Just my little trick - I use a blender - roughly chop raw cauliflower, cover with water and blend until cauli is desired size - use a fine mesh strainer to drain. I sometimes air dry on paper towels. I use this method also with cabbage for a finer coleslaw blend.
Yahaira says
How much water should I use?