This gluten free vegetarian Garlic Parmesan Cauliflower side dish recipe is so good. Creamy and delicious. Easy to make, comes together in just a few minutes. The recipe box has an easy servings slider you can use to change the ingredient amounts.
Heat the olive oil over medium-low heat in a medium pot. Add the garlic and garlic powder and stir, for 1-2 minutes, until the garlic is fragrant. Add the butter to the garlic, and stir until melted. Add salt, pepper, and vegetable broth. Raise the heat to high and bring to a boil.
Once it’s at a rolling boil, add the riced cauliflower, and cook 5 minutes, stirring often. Turn the heat off, and stir in the Parmesan until completely melted. Mix in the half & half. Cover, and allow Garlic Parmesan Cauliflower to sit for 5 minutes. Serve immediately, garnished with fresh herbs and more fresh pepper if desired.
Notes: To Rice Cauliflower: Using a large head of cauliflower, remove about half of the florets (the little stems or “trees” as my sister in law likes to call them). Place the florets in the bowl of a large food processor, and pulse until the cauliflower looks fairly uniform in size, and about the size of a grain of rice. If you don’t have a food processor, this can be done using the large holes on a box cheese grater or using a knife, chopping by hand. Either of these methods will make a mess of your kitchen. And, don’t forget to look at your grocery store to see if they have riced cauliflower in the produce section.
Find this and other delicious recipes at Life Currents https://lifecurrentsblog.com