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Some things seem to be almost impossible to replace after switching to a low carb or keto diet, for example, the comforting feeling of starchy side dishes.

Most low-carb alternatives promise a “better than …” experience but tend to be mediocre at best.

Not so this recipe: This cauliflower rice is not only keto-friendly with only 3.7g net carbs per serving – it also actually tastes good!

And not only that, this comforting keto cauliflower rice is also super easy to make and ready to eat in just 10 minutes.
 

The Best Keto Cauliflower Rice - Easy & Quick!
 

The Best Keto Cauliflower Rice - Easy & Quick!
 

OTHER SAVORY RECIPES:

  • Keto Apple Cider Vinegar Salad Dressing
  • Keto Cucumber & Tomato Salad With Garlic Salad Dressing
  • Sugar Free Creamy Keto Coleslaw Recipe
  • Keto Sausage Stuffed Mushrooms
  • Keto Shakshuka
  • Keto Hot and Sour Soup
  • KETO CAULIFLOWER RICE INGREDIENTS:

    This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.

    (You can find the exact amounts needed on the recipe card embedded below this section).

  • cauliflower
  • butter
  • hot water
  • chicken bouillon
  • (optional) salt & pepper to taste
  • The Best Keto Cauliflower Rice - Easy & Quick!
     

    The Best Keto Cauliflower Rice - Easy & Quick!
     

     

    HOW TO MAKE THE KETO CAULIFLOWER RICE:

     

    Easy and Quick Selfmade Keto Low Carb Cauliflower Rice Mobile Featured Image

    Yields4 Servings
    Prep Time5 minsCook Time5 minsTotal Time10 mins

    Ingredients:
     1 cauliflower
     3 ½ tbsp butter (1.8 oz/50g)
     4 tbsp hot water
     2 tsp chicken bouillon
     (optional) salt & pepper to taste

    1

    Remove the leaves and cut off the stem of your cauliflower.

    Remove the florets from the cauliflower and cut large florets into smaller pieces.

    Add the florets to a food processor for approx. 10-15 seconds or until your cauliflower pieces have the size of rice grains and no big chunks are left.

    ☝︎ Depending on the size of your cauliflower head, you shouldn't add the whole batch to your food processor at once.

    Instead, add the florets in 2-3 batches as this will yield a more consistent cauliflower "rice" and prevent chunks.

    ☝︎ If you don't have a food processor, you can also use a box grater to make your cauliflower rice.
     

    2

    Melt the butter in a large frying pan.
     

    3

    Dissolve the chicken bouillon in some boiling water and add it to the melted butter.
     

    4

    Mix the butter and chicken bouillon before adding the raw cauliflower rice to the pan.

    Fry the cauliflower rice for about 5-7 minutes at medium heat while stirring constantly.

    ☝︎ If your head of cauliflower was very small or if you're preparing fewer servings, the cooking time will be about 3-4 minutes.

    ☝︎ The cooked cauliflower rice should have a very similar consistency to normal rice: tender, but still firm to the bite.
     

    5

    Serve the keto cauliflower rice with a main dish of your choice.
     

    Storage:
    6

    Add the cooked cauliflower rice to an air-tight container and store it in your fridge, where it will keep for up to 3-4 days.

    Nutrition Facts

    Servings 4


    Amount Per Serving
    Calories 128
    % Daily Value *
    Total Fat 10.8g17%
    Total Carbohydrate 3.7g2%
    Protein 3.6g8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients:
     1 cauliflower
     3 ½ tbsp butter (1.8 oz/50g)
     4 tbsp hot water
     2 tsp chicken bouillon
     (optional) salt & pepper to taste

    Directions

    1

    Remove the leaves and cut off the stem of your cauliflower.

    Remove the florets from the cauliflower and cut large florets into smaller pieces.

    Add the florets to a food processor for approx. 10-15 seconds or until your cauliflower pieces have the size of rice grains and no big chunks are left.

    ☝︎ Depending on the size of your cauliflower head, you shouldn't add the whole batch to your food processor at once.

    Instead, add the florets in 2-3 batches as this will yield a more consistent cauliflower "rice" and prevent chunks.

    ☝︎ If you don't have a food processor, you can also use a box grater to make your cauliflower rice.
     

    2

    Melt the butter in a large frying pan.
     

    3

    Dissolve the chicken bouillon in some boiling water and add it to the melted butter.
     

    4

    Mix the butter and chicken bouillon before adding the raw cauliflower rice to the pan.

    Fry the cauliflower rice for about 5-7 minutes at medium heat while stirring constantly.

    ☝︎ If your head of cauliflower was very small or if you're preparing fewer servings, the cooking time will be about 3-4 minutes.

    ☝︎ The cooked cauliflower rice should have a very similar consistency to normal rice: tender, but still firm to the bite.
     

    5

    Serve the keto cauliflower rice with a main dish of your choice.
     

    Storage:
    6

    Add the cooked cauliflower rice to an air-tight container and store it in your fridge, where it will keep for up to 3-4 days.

    The BEST Keto Cauliflower Rice

     

    MORE SAVORY RECIPES:

  • Keto Shephards Pie
  • Easy Keto Cheeseburger Muffins
  • Keto German Leek and Cheese Soup
  • Keto Tuna Avocado Balls
  • Keto Chicken Egg Drop Soup
  • Keto Garlic Deviled Eggs
  •  

     
    Keto Cauliflower Rice Pin
     
     

    Hello there!
    I'm Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I'm so happy that I can share my journey with you!
    Click here, to learn more about me.

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