Cheesy Cauliflower Rice Food

EASY CHEESY CAULIFLOWER RICE RECIPE

Steps:

• In a large skillet, melt butter and stir in the riced cauliflower on medium heat.
• Add garlic salt.
• Continue to cook the cauliflower for about 7 minutes until the cauliflower is less white and tender.
• Turn down the heat and stir in cream cheese, cheddar cheese, and milk until melted and combined.
• Season with the salt.
• Serve immediately.

CHEESY CAULIFLOWER RICE

Steps:

• Melt butter in large skillet on medium heat. Add cauliflower; cook 7 to 8 min. or until tender, stirring frequently.
• Add water, Neufchatel and seasonings; cook and stir 1 min. or until Neufchatel is completely melted. Remove from heat.
• Add cheddar and Parmesan; stir until cheddar is melted.

CHEESY CAULIFLOWER RICE RECIPE

Steps:

• Heat avocado oil in a skillet over medium heat.
• Add cauliflower rice. Season with salt and pepper. Stir fry for 4-5 minutes, until tender but not mushy.
• Meanwhile, make keto cheese sauce according to instructions here. Add an additional 2 tablespoons (29 ml) cream to the sauce, until runny enough to mix but still thick.
• Pour sauce over cauliflower rice and stir together to coat. Adjust salt to taste.
• Sprinkle with remaining shredded cheddar cheese, if using.

CHEESY SKILLET CHICKEN AND CAULIFLOWER RICE

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the lemon juice, 1/4 cup of the yogurt, 1 tablespoon of the olive oil, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Place the chicken breasts on a cutting board. Pressing down on each breast firmly with your hand, cut it in half horizontally like a bagel, so you have 4 equal pieces. Add the chicken to the bowl and toss to coat. Let sit for 15 minutes.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Let the marinade drip off the chicken, then add the chicken to the skillet. Cook, untouched, until golden brown on the bottom and no longer sticking to the skillet, 6 to 7 minutes. Flip the chicken and continue to cook until it releases easily from the skillet, 3 to 4 minutes more. Transfer to a plate and set aside.
• Add the onion to the skillet and cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until softened and translucent, about 7 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Gently fold in the Parmesan, riced cauliflower, beans, broccoli, 1/2 cup of the Cheddar, remaining 1/2 cup yogurt, 1 teaspoon salt and a few grinds of pepper. Transfer the chicken and any juices back to the skillet and sprinkle the remaining 1/2 cup Cheddar over the top. Bake until the cheese has melted, the chicken is cooked through and the vegetables are warm, 8 to 10 minutes. Let cool slightly before serving.

CHEESY BEEF AND CAULIFLOWER RICE SKILLET

Steps:

• Brown meat with bell peppers and onions in large nonstick skillet over medium heat; drain. Return beef mixture to skillet.
• Dissolve bouillon cubes in boiling water. Add to beef mixture along with the Worcestershire sauce and dry seasonings; mix well. Add Neufchatel and sour cream; cook 2 to 3 min. or until Neufchatel is completely melted and sauce is well blended, stirring constantly.
• Add cauliflower; cook and stir 7 to 10 min. or until cauliflower is heated through and sauce is slightly thickened. Remove from heat.
• Top with shredded cheese; cover. Let stand 2 min. or until cheese is melted. (Note: Sauce will continue to thicken upon standing.)