Low Iodine Dairy Free Cheesy Cauliflower Rice

Total time22 min

Prep time10 min

Cook time12 min

Low Iodine Dairy Free Cheesy Cauliflower Rice

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Ingredients

4 servings

1 medium head cauliflower (about 2 lbs), cut into florets
2 tbsp dairy free butter
Violife 100% Vegan Unsalted Plant Butter
Country Crock Plant Butter Unsalted 4ct Sticks - 16 Oz.
Melt Organic Allergen Free Cold Pressed Unsalted Plant Butter Sticks 2 ct President's Choice Plant Based Unsalted Butter Alternative, Vegan Becel Plant Butter Unsalted
See all
2 cloves garlic, minced
¼ cup dairy free milk
3 tbsp nutritional yeast
½ tsp onion powder
½ tsp salt, plus more to taste
¼ tsp black pepper
¼ tsp smoked paprika

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
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.
2
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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