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Sautéing aromatics such as onions and garlic is a crucial step in developing the rich flavors that characterize Creamy Cauliflower Garlic Rice. Begin by heating a tablespoon of olive oil in a large skillet over medium heat. Add finely chopped onions and cook them until they become translucent. This usually takes about 4-5 minutes. The goal here is to soften the onions without browning them too much, as burnt bits could impart a bitter taste to the dish.

Creamy Cauliflower Garlic Rice

Discover the deliciously creamy and garlicky flavor of Creamy Cauliflower Garlic Rice, a healthy alternative to traditional rice. This recipe transforms cauliflower into a satisfying dish that’s low in calories and carbs while packed with nutrients. Perfect for vegans and meat-eaters alike, it's easy to customize with your favorite ingredients. Whether as a side or a main course, this dish elevates any meal with its rich texture and flavor. Dive into a comforting bowl of nutritious goodness today!
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Ingredients
  

1 medium head of cauliflower (about 4 cups riced)

2 tablespoons olive oil

4 cloves of garlic, minced

1 small onion, finely chopped

1 cup vegetable or chicken broth

1 cup heavy cream or coconut cream for a dairy-free version

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon onion powder

Fresh parsley or chives, chopped (for garnish)

Instructions
 

Prep the Cauliflower: Begin by removing the leaves and stem from the cauliflower. Cut it into smaller florets. Using a food processor, pulse the florets until they resemble rice grains. If you don’t have a food processor, you can use a box grater to achieve a similar texture.

    Sauté Aromatics: In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté for about 3-4 minutes until translucent. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.

      Cook the Cauliflower Rice: Add the riced cauliflower to the skillet and stir well to combine with the onion and garlic mixture. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.

        Add Liquids: Pour in the vegetable or chicken broth and stir well. Bring to a gentle simmer and let it cook for about 3-4 minutes to allow the cauliflower to absorb some of the liquid.

          Make it Creamy: Reduce the heat to low. Slowly stir in the heavy cream, ensuring an even mix. Add the grated Parmesan cheese (or nutritional yeast) and mix until melted and smooth. If the mixture appears too thick, you can add more broth or cream until you reach the desired consistency.

            Season: Sprinkle in garlic powder, onion powder, salt, and pepper to taste. Mix well to ensure all flavors are evenly distributed.

              Garnish and Serve: Remove from heat. Serve your creamy cauliflower garlic rice hot, garnished with fresh parsley or chives for a pop of color and freshness.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings