2 bags Cauliflower rice or bits,
–It goes by different names sometimes,
*see note below on making your own cauli-rice

2 Tbsp grass fed butter (NOT MARGARINE)
2 oz (1⁄4 c) cream cheese
2-4 Tbsp grated parmesan (taste preference, I use 4)

2 tablespoon fresh chives, reserving some for garnish (optional)
1 clove garlic, pressed (optional)
1/2 tsp Fine sea salt
1/2 tsp ground black pepper
Unsalted butter, for serving.

Directions:

Place bag of cauliflower in microwave and cook according to package directions. When first bag is done, take out to cool and nuke second bag. Take care, because the bag will be very hot and may contain steam. Let cauliflower cool until it is easily handled, cut one corner, squeeze out as much water as possible. do the same for the second bag.

After removing the water from both bags place the butter, cream cheese, garlic, salt, pepper, and parmesan in food processor and pulse a few times until combined. Microwave both bags for about a minute, just to reheat. Add cauliflower bits and puree until very smooth. Use a spatula to get mixture from sides. Add chives and pulse just to combine. Transfer the mixture to a serving dish and garnish with pats of butter and chopped chives.

Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or a saucepan over medium heat for a few minutes or until warmed through.

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*Buying it pre-riced is the easy way, the less easy way is to use a food processor. Buy a head of cauliflower, remove just the end of the stem, and cut it into pieces small enough to fit through the neck of the processor (use the grating blade). Before cauliflower rice was ‘a thing’ and it wasn’t readily available pre-riced I used the food processor method, I would buy 4 or 5 heads and rice them all; cauliflower freezes beautifully. A hand chopper can also be used, or a knife and cutting board, if you have the extra time and energy. The goal is to end up with bits that are only slightly larger than a grain of rice.

Want to learn how to make cauliflower rice? This low-carb dish is simple to prepare, taking only minutes, and is very versatile. We love it with Cincinnati Chili, Easy Chicken Korma, or as an easy side dish.

Cauliflower rice is simply cauliflower chopped into small bits (riced). There are a few different ways to get the cauliflower into small bits, just in case you were wondering. There are two ways it can be prepared: sautéd or microwaved; we’ll get to that in a bit. I cheat and buy it at Costco, already riced and frozen. Don’t have a membership? Not a problem, it is also most likely available in you local grocers frozen foods section, just make sure the only ingredient is cauliflower, as there are flavored options to choose from that may have ingredients that a low-carb lifestyler doesn’t want. Many also carry it fresh in the produce section, bagged and ready to go.

Buying it pre-riced is the easy way, the less easy way is to use a food processor. Buy a head of cauliflower, remove just the end of the stem, and cut it into pieces small enough to fit through the neck of the processor (use the grating blade). Before cauliflower rice was ‘a thing’ and it wasn’t readily available pre-riced I used the food processor method, I would buy 4 or 5 heads and rice them all; cauliflower freezes beautifully. A hand chopper can also be used, or a knife and cutting board, if you have the extra time and energy. The goal is to end up with bits that are only slightly larger than a grain of rice.

Whichever way you go about it, once it’s riced, it’s now ready to be frozen for later use, or cooked. As I mentioned, there are a couple of ways to prepare it. My favorite way is to sauté it, but you can also microwave it.

Sauté method:
This recipe is the yields: 4- 1⁄2 cup servings, but can easily be scaled.

INGREDIENTS:
2 cups riced cauliflower
2 tablespoons coconut oil, ghee, avocado oil, bacon drippings, or unsalted butter if not dairy-sensitive.
Fine sea salt
Pepper (optional)

If using frozen, it should be thawed first. It doesn’t need to sit in the fridge overnight though, you can just put the bag on the counter for an hour or so, or microwave it for 3-4 minutes. If it’s fresh, you’re good to go.

In a non-stick skillet, heat the oil over medium heat. I would go with one of the oils mentioned due to their high smoke point and neutral flavor profile. Check the healthy fats page for other options. When hot, add the riced cauliflower and cook for 5-6 minutes, turning occasionally, until the cauliflower is softened. I do mine a little longer because I like it to brown a little, but that’s my preference. Season with salt to taste, and pepper if desired. That’s it, pretty simple.

Microwave method:

If you followed my lead and cheated by purchasing frozen, but want to go the easier route and microwave, follow the directions on the bag. It is usually something like, microwave this side down for 4 -5 minutes and let sit for one minute, then carefully remove from microwave as contents will be hot.

If it’s fresh cauliflower that you’ve riced yourself, place it in a glass covered microwaveable dish and microwave on high about five minutes, season to taste. If it’s fresh pre-riced cauliflower that you purchased in a bag, check on the bag, typically you can microwave it right in the bag. I do recommend the sauté method though, but there’s no shame in simplicity.

This deliciously cheesy dish is loaded with so much flavor and creamy goodness, you won’t miss the carbs.

Ingredients:

8 oz heavy cream
5 oz Shredded sharp cheddar, divided
4 oz shredded fontina, divided
2 oz cream cheese
1 teaspoon salt, plus a pinch or two for roasting cauliflower
1/2 teaspoon black pepper
1 1/2 teaspoon smoked paprika
1 large head cauliflower
1/4 – 1/2 cup bacon bits for topping
3 tablespoons real butter, divided (accept no less)

Directions:

Preheat oven to 450F.

Rub cauliflower with 2 tablespoons butter***, sprinkle with A pinch or two of salt, wrap with aluminum foil, place on baking sheet and roast until tender, but not mushy, about 30-45 minutes. Make sure to use real butter. Meanwhile,

Prepare an 8×8 with butter or avocado oil spray.

In a small pot, combine heavy cream, 4 oz of cheddar, 4 oz fontina, cream cheese, salt, pepper, and paprika. Heat on medium, stirring well, until smooth. Remove from heat.

When cauliflower is done, reduce oven to 375F, remove cauliflower from foil, cut into small pieces, and add to cheese mixture. Toss to coat. *

Pour into prepared baking dish, top with bacon bits**, remaining fontina and cheddar, and bake for 25 minutes or until top is golden brown.

Variations:
*Stir bacon bits in when tossing.
**Top with sliced green onion after baking.
***Brush cauliflower with bacon drippings instead of butter.

Serving size 1/2 cup, recipe yields 6 servings.

INGREDIENTS:

3/4 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled Gorgonzola (or blue of your choice)
2 tablespoons Apple cider vinegar
Pinch of salt
Freshly ground black pepper
1/2 medium green cabbage, cored, quartered and thinly sliced
1/2 small red cabbage, cored, quartered and thinly sliced
4 strips crispy bacon, chopped

Directions:

To a large bowl add mayonnaise, apple cider vinegar, sour cream, salt, pepper, bacon and gorgonzola to a bowl and gently combine. Add cabbage and stir to coat. Can be served immediately, but is much better if it is allowed to chill overnight.

Coleslaw is all about the right proportions; too little dressing and it’s just cabbage, too much and it’s soupy. The swerve adds just a little sweet, which pairs well with the salt of pork belly, but is completely optional; we have had it both ways, both are delicious.

Ingredients:

• 2 (10 ounce) bags coleslaw mix
• 1/2 cup mayonnaise
• 1 1/2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 tablespoon granulated swerve (If you like a sweet slaw, totally optional)

Using a large enough bowl to accommodate the coleslaw mix of your choice, allowing for room to toss whisk the mayonnaise, lemon juice, vinegar, salt, pepper, and swerve if using; mix thoroughly. Add coleslaw mix and toss to coat completely. Cover and chill for two hours to overnight. Serves 6.