Creamy Cauliflower Garlic Rice

pretzel chicken dish

For all you mashed potato lovers out there, this dish is crazy good.  Take it from me, having grown up on mashed potatoes at least three times a week, unless you told me otherwise, I would never know that this is pureed cauliflower.  And so much healthier for you!

This is a great dish to make if you’re making my No Cream of Anything Wild Rice & Chicken Casserole.  Make a little extra rice and set aside for this side dish.


1 head fresh or bag of frozen cauliflower florets
16 oz vegetable broth + 2 cups water
½ cup half & half
1½ cups brown rice (I use Lundberg Wild Rice Blend – Whole Foods)
1 tsp salt (plus more to taste)
3 tbsp butter
5 cloves minced garlic
½ cup grated Parmigiano-Reggiano
2 tbsp chopped fresh parsley


Cook the rice according to package directions. Set aside.

Bring the vegetable broth and water to a boil in a large pot. Add the cauliflower and boil for about 10 minutes, until tender.

Transfer cauliflower pieces to a blender or food processor.
Puree the cauliflower, adding half & half to get a smooth, creamy consistency. Season with salt. Pour over the cooked rice and stir to combine.

In a large nonstick skillet, melt the butter and add the garlic, sauteeing over low heat until the garlic is fragrant, about 3-5 minutes. Add the cauliflower/rice mixture and stir until butter and garlic is incorporated. Add cheese and stir it throughout the rice to get it melted. Stir in 2 tbsp chopped parsley and season with additional salt and pepper to taste.

Adapted from Pinch of Yum recipe post.  I changed up some of the ingredients that are more suited to my taste.


One thought on “Creamy Cauliflower Garlic Rice

  1. Pingback: Honey Mustard Pretzel Chicken « Tasteful Dishing

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