Creamy, cheesy, and completely plant-based — this cauliflower rice is the kind of side dish that makes you forget you're missing anything at all. The secret to that satisfying cheesy flavor is nutritional yeast, which brings a savory, umami-rich depth without a single drop of dairy. Dairy-free butter and a splash of plant-based milk pull it all together into a light, velvety sauce that coats every little grain of cauliflower beautifully. A hit of smoked paprika and garlic keeps things interesting, so this is far from bland health food. The whole skillet comes together in well under 30 minutes, making it an easy weeknight win for four people. Finish it with fresh chives for a pop of color and brightness, and you've got a dish that looks as good as it tastes.
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Working in batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 short pulses per batch. Alternatively, grate the florets on the large holes of a box grater. You should have about 5–6 cups of riced cauliflower.
Melt the dairy free butter in a large skillet over medium heat. Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely so it does not burn.
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