Cauliflower “Cream” Sauce over Rice

You’ve probably already pinned this recipe – it is definitely going Pinterest-viral right now.  This recipe is Pinch of Yum’s Creamy Cauliflower Garlic Rice.  She also uses the same sauce to make other stuff, like Pasta Alfredo.

No, it is not a low-carb recipe for rice that is actually grated cauliflower.  It is actual brown rice with a faux cream sauce.  We’ve all been duped by low calorie cream sauces that just leave a literal bad taste in our mouths.  This one, though… this one is something special.  The sauce ingredients: cauliflower, vegetable broth, a little milk (which can be left out if you don’t want the dairy), and seasoning.

I kept test-tasting the sauce throughout the process of cooking and was thoroughly unconvinced this sauce was gonna successfully masquerade as anything other than cauliflower.  When I sat down to eat, I was surprised – it was quite good.  BUT, when I ate leftovers the next day andddd the day after that, I was in absolute health heaven.  As in, you have no idea that it’s healthy.

In addition to the sauce, you use whole grain rice, garlic, a little bit of butter, and part-skim mozzarella cheese (again, this would still be delicious if you made this dairy-free).   I only used 4 cloves of garlic, less than the original recipe called for, because some reviews said it was overly garlicky – this was a big mistake.  I will definitely use a full 8 cloves next time.  You can top this dish with some protein – I added sliced chicken breast.

I do recommend letting this recipe sit for hours before eating for the best taste.  As the cauliflower sauce sits with the rice, it tastes less and less like.. well, cauliflower.

Creamy Cauliflower Garlic Rice – from Pinch of Yum

  • 6-8 cups chopped cauliflower
  • 4 cups vegetable broth + 2 cups water
  • ½ cup milk
  • 1½ cups brown rice blend
  • Salt, ground black pepper, cayenne pepper
  • 2 tablespoons butter
  • 6-8 cloves minced garlic
  • ½ cup part-skim Mozzarella cheese for topping
  • Protein for topping (I added sliced chicken breast)
  • Parsley for garnishment

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. Save the broth when straining.

Transfer cauliflower pieces to a blender or food processor.  Add milk and a couple of cups of the broth/water mixture you saved to the blender.  Puree the cauliflower, adding any additional vegetable broth required to get a smooth, creamy consistency.

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Season the sauce heavily – salt, pepper (I use black and red pepper).  Pour over the cooked rice and stir to combine.  Try to let this mixture sit for awhile, as it gets better the longer it melds.

In a large nonstick skillet, melt the butter and add the garlic, sauteing over low heat until the garlic is fragrant, about 3 minutes. Add the creamy rice mixture and stir until butter and garlic is incorporated. Stir cheese throughout the rice to get it melted.

Season with additional salt and pepper to taste.  Serve topped with sliced chicken breast and parsley (as well as any additional cheese you may want to sneak in).  Enjoy – and SAVE LEFTOVERS!

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