Pecan Free Dairy Free Cheesy Cauliflower Rice
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 2 tbsp dairy free butter
- 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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