I love preparing recipes that excite my palate with bold flavor combinations. I whipped this Three Cheese Cauliflower Rice with riced cauliflower, garlic, heavy cream, and a mix of cheddar, mozzarella, and parmesan. This Low Carb Sides gem is decadently creamy, delightfully cheesy, and simply truly exquisite for any meal.

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I recently experimented with a new dish and it ended up being one of my favorite low carb dinners ever. My Three Cheese Cauliflower Rice brings a creamy twist to the usual veggie sides that work perfectly for keto recipes dinner.

I start off with a medium head of cauliflower, riced to yield about 4 cups. I then melt a tablespoon of unsalted butter in a pan and toss in two cloves of minced garlic until it smells amazing.

Next I stir in heavy cream and softened cream cheese which creates a super smooth base. I then mix in one cup each of shredded cheddar and mozzarella along with half a cup of grated Parmesan cheese.

I keep things simple with just a little salt and pepper and sometimes add a pinch of crushed red pepper flakes for some extra flavor. This recipe is low carb, kid friendly and simply irresistible for anyone looking for a hearty, cheesy veggie dish.

Why I Like this Recipe

I really like this recipe cause it gives me the perfect mix of three cheeses that melt together and make the cauliflower rice super creamy and decadent. I love that its a low carb meal but still feels indulgent, so I can enjoy something healthy without feeling like im missing out on flavor. Its also really easy to throw together on busy days, even when im not feeling super creative in the kitchen, and my family loves it even though its made of cauliflower instead of real rice. Finally, I enjoy tweaking the spice level by using a bit of crushed red pepper if my mood calls for something with a kick, and that makes it my own every time.

Ingredients

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Cauliflower: Provides good fibre and vitamins while keeping the dish low in carbs and hearty.
Heavy cream: Adds smooth richness and luxurious texture that makes the dish extra creamy.
Cheddar cheese: Boosts flavor and protein, giving a gooey melt that enhances taste.
Mozzarella cheese: Provides a mild creamy layer that makes every bite soft and stretchy.
Parmesan cheese: Offers tangy saltiness and sharp depth finishing the dish perfectly.
Garlic: Contributes a warm zesty aroma that awakens the other ingredients.
Cream cheese: Adds tangy mellow creaminess to balance out other richer cheeses.
Unsalted butter: Adds a creamy rich base for sautéing garlic and enhancing the dish’s flavor.

Ingredient Quantities

1 medium head cauliflower, riced (yields about 4 cups)

1 tablespoon unsalted butter

2 cloves garlic, minced

1/2 cup heavy cream

2 ounces cream cheese, softened (about 1/4 cup)

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Optional: 1/4 teaspoon crushed red pepper flakes

How to Make this

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1. Heat a large non-stick skillet over medium heat and melt the butter.

2. Add the minced garlic and cook for about 1 minute until it smells nice, but be careful not to burn it.

3. Stir in the riced cauliflower, season with a bit of salt, pepper, and if you like a little heat, add the optional crushed red pepper flakes.

4. Cook the cauliflower for about 5 minutes, stirring occasionally until it’s just tender but not mushy.

5. Lower the heat and pour in the heavy cream, then add the softened cream cheese. Stir everything until the cream cheese melts into the mixture.

6. Mix in the shredded cheddar and mozzarella cheeses, stirring until they melt and blend with the cauliflower.

7. Sprinkle the grated Parmesan cheese in and stir well until the sauce looks thick and creamy.

8. Taste and adjust the salt and pepper if needed, then remove from heat and serve hot. Enjoy your cheesy, creamy cauliflower rice!

Equipment Needed

1. Large non-stick skillet
2. Knife and cutting board
3. Food processor or grater for ricing the cauliflower
4. Measuring spoons and cups
5. Wooden spoon or spatula for stirring
6. Cheese grater

FAQ

Q: Can I use frozen cauliflower rice instead of fresh?

A: Yes you can use it but it might be a bit watery so make sure its well drained before cooking.

Q: What if I dont have heavy cream?

A: You can use whole milk with a little bit of butter added in to mimic heavy cream if needed.

Q: How do I know when the cauliflower is properly cooked?

A: When its tender and the cheese has fully melted forming a nice creamy sauce then its ready to serve.

Q: Is it possible to substitute or add other cheeses?

A: Sure! You can experiment with other cheeses like gouda or even add a pinch of smoked cheese if you like a twist.

Q: How should I reheat leftovers?

A: I usually reheat it on the stovetop on low heat stirring frequently so the cheese doesnt burn, but you can also reheat in a microwave covered with a damp paper towel.

Three Cheese Cauliflower Rice Recipe Substitutions and Variations

If you don’t have unsalted butter, try using olive oil or even coconut oil in a pinch as a substitute.
If heavy cream ain’t available, you can mix evaporated milk with a bit of melted butter to get a similar creamy texture.
For cream cheese, mascarpone cheese works really well and gives you that rich, tangy flavor too.
If you’re out of cheddar cheese, you can use Colby or Monterey Jack – they melt nicely and add a similar flavor.
Instead of Parmesan cheese, Asiago cheese is a good alternative that still gives you a nice salty kick.

Pro Tips

1. Try not to let the garlic burn, cuz it can bitter the whole dish. Keep the heat medium low so it melds in nicely.
2. When adding the cream cheese and heavy cream, stir constantly so these blend smooth without any lumps forming.
3. If you want extra creaminess, you can add a splash more heavy cream after mixing the cheeses in. Just be sure you lower the heat as you add it.
4. Taste the dish before finishing and adjust your salt and pepper early then, to make sure you get the flavor just right.

Three Cheese Cauliflower Rice Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

453

kcal

Equipment: 1. Large non-stick skillet
2. Knife and cutting board
3. Food processor or grater for ricing the cauliflower
4. Measuring spoons and cups
5. Wooden spoon or spatula for stirring
6. Cheese grater

Ingredients

1 medium head cauliflower, riced (yields about 4 cups)
1 tablespoon unsalted butter
2 cloves garlic, minced
1/2 cup heavy cream
2 ounces cream cheese, softened (about 1/4 cup)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Optional: 1/4 teaspoon crushed red pepper flakes

Directions

Heat a large non-stick skillet over medium heat and melt the butter.
Add the minced garlic and cook for about 1 minute until it smells nice, but be careful not to burn it.
Stir in the riced cauliflower, season with a bit of salt, pepper, and if you like a little heat, add the optional crushed red pepper flakes.
Cook the cauliflower for about 5 minutes, stirring occasionally until it's just tender but not mushy.
Lower the heat and pour in the heavy cream, then add the softened cream cheese. Stir everything until the cream cheese melts into the mixture.
Mix in the shredded cheddar and mozzarella cheeses, stirring until they melt and blend with the cauliflower.
Sprinkle the grated Parmesan cheese in and stir well until the sauce looks thick and creamy.
Taste and adjust the salt and pepper if needed, then remove from heat and serve hot. Enjoy your cheesy, creamy cauliflower rice!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.