The garlic seasoning and Asiago really pack a punch, making this five-ingredient low-carb side dish a real weeknight winner. —Colleen Delawder, Herndon, Virginia
Using a food processor fitted with the steel blade, or a box grater, finely shred cauliflower (there should be about 6 cups). In a large cast-iron or other heavy skillet, heat butter, oil and seasoning blend over medium-high heat. When butter is melted, stir in cauliflower, working in batches if necessary. Cook, uncovered, until tender, 10-15 minutes, stirring occasionally (there should be about 4 cups cauliflower "rice"). Add cheese; stir until well combined.
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ScottsGrace
Jan 22, 2019
I'm happy that riced cauliflower is being utilized these days! I add it to soups and casseroles all the time just for the additional nutritional value. I rarely make cauli as a side by itself, but this is a great way to eat it! My only suggestion is to add more cheese (and this is strictly personal taste). I added another 1/2 cup of cheese and it happened to be a good Parmigiano Reggiano. It really enhanced the whole dish!
Reviews
I'm happy that riced cauliflower is being utilized these days! I add it to soups and casseroles all the time just for the additional nutritional value. I rarely make cauli as a side by itself, but this is a great way to eat it! My only suggestion is to add more cheese (and this is strictly personal taste). I added another 1/2 cup of cheese and it happened to be a good Parmigiano Reggiano. It really enhanced the whole dish!