Ingredients
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4 cups (425g) riced cauliflower, fresh or frozen
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1/2 cup diced onion
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2 cloves of garlic, minced
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2 TBSP bacon fat or grass-fed butter
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75g of Parmesan, freshly grated
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1 tsp chili pepper flakes
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1/4 cup fresh parsley, chopped
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Salt and pepper to taste
Notes
- Heat bacon fat or butter in a large skillet and add garlic and onion. Saute until fragrant, approximately 2 minutes.
- Add riced cauliflower (can still be frozen if you are using frozen). Stir and mix everything together and cook over medium heat for about 6 minutes, until the cauliflower softens.
- Sprinkle with chili pepper flakes, Parmesan and parsley. Stir to mix. Season with salt and pepper.
- Serve.
Garlic Parmesan Cauliflower Rice rice is my new favorite side dish! I had never been a fan of cauliflower prior to going low carb – I always picked around it in the mixed veggies. This particular dish is loaded with flavour and packs a smidge of heat – feel free to increase or decrease the chili pepper flakes.
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