Parmesan Cauliflower Rice Skillet – Super nourishing and easy to whip up. Low-carb, keto, paleo, and gluten-free, this Parmesan Cauliflower Rice Skillet is done in only 20 minutes and can be served by itself, as a quick lunch, or as a side dish. If you are trying to eat low carb, this simple cauliflower rice recipe is the perfect base for your lunches and dinners. Enjoy!
Ingredients list for the Parmesan Cauliflower Rice Skillet
- 3 cups riced cauliflower (about 1 medium head)
- 1/2 cup white onion, chopped
- 2 large cloves garlic, minced
- 1/2 cup fresh Parmesan, finely grated
- 2 tablespoons vegetable stock
- Juice of one lemon (+ zest, if you like)
- Red chili pepper flakes, optional
- 2 tablespoons unsalted butter divided
- 1/4 cup fresh parsley, chopped
Directions
1. In a medium skillet, melt 2 tablespoons of butter. Fry the garlic and onion for 1 minute until fragrant — be careful not to burn.
2. Add the riced cauliflower to the skillet and stir to mix everything together well and coat in melted butter. Cook, stirring regularly for 1 minute.
3. Stir in the 2 tablespoons vegetable stock, about half the parsley, and lemon zest (if using). Cook for one minute to reduce juices then add the lemon juice and parmesan cheese.
4. Adjust seasoning as needed. Stir in the remaining parsley. Serve the Parmesan Cauliflower Rice with fresh cracked black pepper, red chili pepper flakes, and more parmesan. Enjoy!
