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You’ll Never Guess What Makes This Rice So Cheesy And Creamy…You’ll Love It!!

We are suckers for those carb-loaded, creamy dishes, despite knowing that they’re not doing us any favors health-wise…they just taste so good we can’t get enough of them! Luckily we found a way to get that same delicious creaminess that’s way, way better for us.

Cauliflower is the secret ingredient here, the wunderkind that makes this dish work so perfectly; we did use some heavy cream, but the majority of the sauce’s smoothness comes from this white veggie. Here, we used it in a healthy side dish, but you could just as easily use this creamy sauce in macaroni and cheese or over baked chicken – talk about versatile!

You'll Never Guess What Makes This Rice So Cheesy And Creamy...You'll Love It!!

Cheesy Cilantro Cauliflower Rice

Serves 4-6


  • 1 large head cauliflower, cut into florets, stems removed
  • 3 cups chicken or vegetable broth
  • 2 1/2 cups hot cooked rice
  • 2 cups water
  • 1/2 cup heavy cream
  • 1/2 cheddar cheese, grated
  • 1 bunch fresh cilantro
  • 3 cloves garlic, crushed
  • 2 tablespoons unsalted butter
  • 1 tablespoon lime juice
  • kosher salt and freshly ground pepper, to taste


  1. Combine chicken broth and water in a large pot and bring to a boil. Add cauliflower and cook for 8-10 minutes, or until tender.
  2. Use a slotted spoon to remove cauliflower and transfer it to food processor, along with lime juice. Pulse for 10-15 seconds, or until mixture is semi-smooth.
  3. Add cilantro and continue pulsing, then slowly pour in heavy cream. Pulse until creamy and smooth.
  4. Season with salt and pepper, and taste and adjust seasoning, if necessary.
  5. Place garlic and butter in a small, microwaveable bowl and microwave at 20-second intervals until melted.
  6. Remove and discard garlic, then stir garlic-infused butter into the hot rice. Add cheddar and stir until combined.
  7. Transfer rice to serving plates and drizzle cilantro cream sauce over the top. Garnish with fresh cilantro and more vegetables, if desired.

Recipe adapted from Pinch Of Yum

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