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This CHEESY CAULIFLOWER RICE WITH ZUCCHINI is seriously so good! Creamy, cheesy, and made with both cauliflower and zucchini. We love to serve this during the summer when zucchini is abundant at the farmer’s market. It’s the perfect side dish with just about any meal and the entire family loves how flavorful it is.
You might have noticed that I have quite a thing for coming up with new low carb side dishes.
I think that the sides are the most important part of the meal, because they’re what keeps dinner interesting.
I don’t care how many nights in a row we eat the same ol’ chicken recipe as long as the side dishes are new and exciting!
My family loves this cheesy rice recipe, but I wanted to make it low carb.
I knew my family would love this cheesy cauliflower rice since it’s similar to their favorite cauliflower mac and cheese and has all the vibes of the original rice recipe.
I wasn’t wrong and it was an easy way to get some green in them!
They also love this keto fried zucchini but this is recipe is both a bit healthier and a bit easier. That’s a win in my book!
To make cauliflower rice you can either start with a head of cauliflower and ‘rice’ it yourself or you can buy already riced or crumbled cauliflower.
NOTE: My family always prefers fresh cauliflower rice over frozen, but you can try using frozen in this recipe if that’s what you have on hand. I haven’t tested it myself, but I’d be surprised if it didn’t work just fine. We just prefer the flavor and texture of fresh vegetables.
If you’re ricing your own cauliflower, just toss florets into a food processor and process until you have rice-like pieces. Alternately, grab a knife and start chopping it by hand.
Add some oil to a skillet and stir in your cauliflower. It doesn’t take long to cook, just a few minutes!
Toss in some shredded zucchini. I just use a box grater and shred it right up – only takes a minute.
Cover the pan and let everything cook for a few minutes to get nice and soft.
Season it all up and then push the rice off to the side so that you can melt together some cream cheese and heavy cream. Once that mixture is smooth, stir it into the rice along with some cheddar.
That’s it! This cheesy cauliflower rice is ready to devour! Just look at how thick, creamy, and cheesy this turns out!
This recipe pairs well with just about any main dish. We especially like it with the following:
- 1 tablespoon olive oil
- 12 ounces cauliflower rice
- 1 small zucchini, shredded
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon cracked pepper
- 2 tablespoons heavy cream
- 2 ounces cream cheese, room temperature
- 3/4 cup shredded cheddar cheese
- Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the cauliflower to the skillet and cook for 3 minutes, stirring often.
- Add the shredded zucchini and stir to combine. Cover the pan and continue cooking on low for 5 minutes.
- Sprinkle the garlic powder, salt, and pepper over the vegetables and stir to combine.
- Push the rice mixture to one side of the pan and add the cream and cream cheese to the other side. Stir the cream cheese until it melts and then stir that sauce into the rice mixture.
- Add the cheese to the rice and stir together until melted.
- Serve immediately.
To make cauliflower rice from fresh cauliflower, cut into florets and pulse in a food processor until you have rice-sized pieces. Alternately, use a sharp knife to chop into small pieces.
This recipe will likely work fine with frozen cauliflower rice, though I haven't tested it myself as we prefer the flavor of fresh.
This dish comes out very thick and creamy. Feel free to add more cauliflower rice or less cheese for a less indulgent dish.
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Yield 4 Serving Size 1
Amount Per Serving Calories 222Total Fat 18gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 44mgSodium 477mgCarbohydrates 7gNet Carbohydrates 5gFiber 2gSugar 3gProtein 8g
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