cheesy creamy cauliflower rice

Cheese. Bacon. A creamy texture. Three ingredients for a solid recipe. I am always looking for new side dishes to serve at dinner for Ryan and I - ones that we both like. He is pretty picky and likes me to stick to potatoes, rice, green beans and asparagus for his sides. He now loves my lime tahini crispy brussel sprouts recipe, but I was determined to add another side dish into the mix. Cue, this cheesy, creamy bacon cauliflower rice. My inspiration came from one of my favorite sides at a restaurant chain called Flower Child - their sweet corn & quinoa. However, I am not a huge quinoa person and love using cauliflower rice as a fiber-rich, low carb alternative, and I know if I put bacon in a side dish I am setting myself up for success with Ryan. I served it with roasted asparagus and baked chicken thighs (coated in avocado oil, seasoned with salt, pepper and thyme and sprinkled with fresh garlic, cooked at 425 degrees for 15 minutes).

INGREDIENTS:

  • 1 cup cauliflower rice

  • 1 cup cooked corn (I like the frozen roasted corn from Trader Joe’s)

  • 1/2 cup Parmesan

  • 1/3 cup plain yogurt

  • Crispy bacon, chopped

  • Sea Salt

  • Pepper

INSTRUCTIONS:

Heat avocado oil in a sauce pan over high heat. Add in cauliflower rice, season with salt and pepper and sauté until tender. Add in corn and cook until that too is tender. Lower heat and add in yogurt and Parmesan to the sauce pan and mix. Lastly, fold in chopped cooked bacon and a little more salt and pepper. Remove from heat once the Parmesan is all melted.

Now for an equally delish Mediterranean version, swap the parmesan for feta, nix the bacon and top with fresh parsley.

And, if you’re a goat cheese fan, taking the OG recipe for this cheesy creamy cauliflower rice and subbing parmesan for goat cheese is a solid move.