Healthy Cheesy Cauliflower Rice Recipe
Just as Nice Without the RiceWe're pretty selective about the carbs we eat, but when it comes to veggies, we can't get enough! Thus, this cheesy rice swap made from cauliflower is so good, we could eat it EVERY day…
1/4th of recipe (about 3/4 cup): 127 calories, 6g total fat (3.5g sat. fat), 443mg sodium, 12.5g carbs, 3.5g fiber, 5.5g sugars, 7g protein
Green Plan SmartPoints® value 3*
Blue Plan (Freestyle™) SmartPoints® value 3*
Purple Plan SmartPoints® value 3*
Cook: 15 minutes
5 cups roughly chopped cauliflower (about 1 medium head) or 3 3/4 cups cauliflower rice
1 tbsp. light whipped butter or light buttery spread
1 cup finely chopped onion
2 tsp. chopped garlic
1/4 cup chicken broth
3 tbsp. half & half
3 tbsp. grated Parmesan cheese
2 tbsp. light/reduced-fat cream cheese
1/2 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper
If starting with chopped cauliflower, pulse cauliflower in a blender until reduced to rice-sized pieces, working in batches.
In an extra-large skillet, melt butter over medium-high heat. Add onion and garlic. Cook and stir until garlic is fragrant and onion has slightly softened, about 2 minutes.
Reduce heat to medium. Stir in cauliflower and broth. Cover and cook for 10 minutes, stirring occasionally.
Reduce heat to medium-low. Add all remaining ingredients, and cook and stir until cheese has melted and mixture is uniform, about 2 minutes.
MAKES 4 SERVINGS
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