Ingredients
Units
Scale
- 1/4 cup butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 1/2 cups diced onion
- sea salt and black pepper, to taste
- 6 cups riced cauliflower
- 3/4 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