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This Buttery Cauliflower Rice Pilaf is the perfect keto side dish. Perfectly seasoned, and sautéed until crispy, this cauliflower recipe will satisfy everyone.

Buttery Cauliflower Rice Pilaf


  • Author: Kyndra Holley
  • Total Time: 20 minutes
  • Yield: 6 cups 1x
  • Diet: Diabetic

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

  1. 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.
  2. Sauté until the onions are translucent and the garlic is fragrant.
  3. Add the riced cauliflower, chicken stock and powdered chicken granules to the pan. Mix to combine all ingredients.
  4. Continue sautéing until all the liquid has evaporated and the cauliflower is completely cooked.
  5. 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.
  6. 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

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