Ingredients
Scale
- 1 medium head of cauliflower (2 lbs), cored and riced (yields ~4 cups)
- 1 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- ¼ cup finely diced yellow onion
- ½ cup low-sodium chicken or vegetable broth
- 1 tsp fresh chopped thyme (or ¼ tsp dried thyme)
- â…› tsp freshly grated nutmeg
- ½ tsp sea salt, plus more to taste
- ¼ tsp freshly ground black pepper
- 1 ½ cups shredded sharp cheddar cheese (or dairy-free alternative)
- 2 tbsp full-fat cream cheese, softened (or dairy-free alternative)
- 1 tbsp chopped fresh parsley, for garnish (optional)
Instructions
- Rice the cauliflower into ¼-inch grains using a box grater or food processor. Prepare the garlic, onion, and thyme. If the cauliflower is too wet, pat it dry with paper towels.
- Heat olive oil in a large wok over medium-high heat. Sauté the diced onion for 2 minutes until it becomes translucent. Add garlic and thyme, and cook for an additional 30 seconds until fragrant.
- Add the riced cauliflower to the wok and stir-fry continuously for 3 minutes until it is crisp-tender.
- Pour in the broth, then add nutmeg, salt, and pepper. Cover the wok and steam for 2 minutes.
- Lower the heat to low and add the softened cream cheese. Stir vigorously until it melts into a smooth sauce.
- Then, add 1 cup of cheddar cheese and stir until it is fully melted.
- Add the remaining ½ cup of cheddar cheese and stir just until it is partially melted. Taste and adjust the seasoning if needed.
- Garnish with parsley if desired, and serve immediately.
Notes
Ensure to pat the riced cauliflower dry to avoid excess moisture. Add different cheeses or veggies for variation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-frying
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg