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This cheesy cauliflower rice makes it easy to pack in extra veggies! Shredded zucchini blends in perfectly. This turns out thick, creamy, and cheesy every time.
4
Serves
To make cauliflower rice from fresh cauliflower, cut into florets and pulse in a food processor until you have rice-sized pieces. Alternately, use a sharp knife to chop into small pieces.
Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the cauliflower to the skillet and cook for 3 minutes, stirring often.
Add the shredded zucchini and stir to combine. Cover the pan and continue cooking on low for 5 minutes.
Sprinkle the garlic powder, salt, and pepper over the vegetables and stir to combine.
Push the rice mixture to one side of the pan and add the cream and cream cheese to the other side. Stir the cream cheese until it melts and then stir that sauce into the rice mixture.
Add the cheese to the rice and stir together until melted.
Serve immediately.