Cauliflower Rice with Bacon and Peas

Cauliflower Rice with Bacon and Peas is a quick and easy recipe that is healthy, filling, flavorful, and satisfying and can be whipped up in no time at all! This cauliflower rice recipe, using frozen cauliflower rice, a tasty low carb substitute for white rice, is sure to become a staple in your diet.

If you haven’t tried cauliflower rice, a great low carb substitute for white rice, you definitely need to! It is light and airy with a chewy texture that is surprisingly similar to white rice, it is super filling, and it pairs well with nearly any flavor combination. Saving on carbs and getting more veggies into your diet is a win win!

I love the simplicity and the versatility of this recipe. Once you have the basic recipe down, you can change up the mix ins (bacon, peas, and parmesan cheese in this case) for a completely different dish every time.

HOW TO MAKE CAULIFLOWER RICE

For simplicity, I used store bought, frozen cauliflower rice from a bag, but it is pretty simple to make yourself. Cut a head of cauliflower into small florets:

• add to a food processor and pulse until it resembles rice
• add to a blender and pulse until it resembles rice
• using the medium size holes on a box grater, grate the florets into rice size pieces.

Pro Tip: When using a food processor or blender, work in small batches or the cauliflower will become mushy near the bottom.

STEP BY STEP INSTRUCTIONS FOR CAULIFLOWER RICE WITH BACON AND PEAS

• If using frozen cauliflower rice, add 2 bags or 24 ounces to a fine mesh sieve and run under warm water to thaw

• Wrap the thawed rice or freshly made rice in a dish towel and squeeze out as much moisture as possible

• Over medium heat, add 1 tbsp oil to a skillet and warm
• Add one small chopped shallot to the oil and cook 3-5 minutes, until tender
• Add the cauliflower and toss to coat
• Add 1 cup chicken broth and heat 3-5 minutes, until warm

• Add 1/2 cup heavy cream, 1/2 cup parmesan cheese, 4 strips cooked diced bacon, 1 cup frozen peas, the zest of 1 lemon, and 1 1/2 tsp salt and continue cooking 3-5 minutes, until the peas are warmed

• Divide into 4 servings and garnish each with parmesan cheese and chopped chives.

Once you give this a try, you’ll never miss the rice…or the carbs again!

VARIATIONS

To change up the recipe, instead of adding parmesan cheese, bacon and peas, try:

• cheddar cheese, chicken, and broccoli
• gruyere cheese, ham, and scallions
• parmesan cheese, tomato, and asparagus
• cheddar cheese, shrimp, and corn
• goat cheese, spinach, and mushrooms.

The possibilities are only limited by your imagination. Be sure your mix ins are thawed, drained, and cooked prior to adding them to the cauliflower so that no extra moisture is introduced and they only need to warm through.

HOW LONG DOES CAULIFLOWER RICE WITH BACON AND PEAS LAST

Cauliflower tends to develop a sulfur smell when stored, so it is best to make only as much as you will serve. 

You might also like: Creamy Cauliflower

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Print Recipe

4.67 from 6 votes

Cauliflower Rice with Bacon and Peas

Cauliflower Rice with Bacon and Peas is a quick and easy recipe that is healthy, filling, flavorful, and satisfying and can be whipped up in no time at all!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

4

Ingredients

• 1 tbsp oil
• 1 small shallot chopped
• 24 ounces frozen cauliflower rice
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 cup parmesan cheese grated
• 4 slices bacon cooked
• 1 cup frozen peas
• 1 lemon zested
• 1 1/2 tsp salt
• 2 tbsp chives chopped

Instructions

• In a fine mesh sieve , run the cauliflower rice under warm water to thaw
• Wrap the rice in a dish towel and squeeze out as much moisture as possible
• Over medium heat, warm the oil
• Add the shallots and cook until tender, about 3-5 minutes
• Add the cauliflower and toss to coat
• Add the chicken broth and continue cooking until warmed, about another 3-5 minutes
• Add the cream, half of the parmesan cheese, bacon, peas, lemon zest, and salt and continue cooking until the peas are warmed, about 3-5 minutes
• Garnish with remaining parmesan cheese and chives

Notes

To make cauliflower rice, cut a head of cauliflower into small florets:

• add to a food processor and pulse until it resembles rice
• add to a blender and pulse until it resembles rice
• using the medium size holes on a box grater, grate the florets into rice size pieces.

When using a food processor or blender, work in small batches or the cauliflower will become mushy near the bottom.

To change up the recipe, instead of adding parmesan cheese, bacon and peas, try:

• cheddar cheese, chicken, and broccoli
• gruyere cheese, ham, and scallions
• parmesan cheese, tomato, and asparagus
• cheddar cheese, shrimp, and corn
• goat cheese, spinach, and mushrooms.

Be sure your mix ins are thawed, drained, and cooked prior to adding them to the cauliflower so that no extra moisture is introduced and they only need to warm through.

Cauliflower tends to develop a sulfur smell when stored, so it is best to make only as much as you will serve. 

Nutrition

Calories: 401kcal | Carbohydrates: 18g | Protein: 18g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 72mg | Sodium: 1725mg | Potassium: 770mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4022IU | Vitamin C: 106mg | Calcium: 373mg | Iron: 2mg

Course: Dinner

Cuisine: American

Keyword(s): Cauliflower Rice, Cauliflower Risotto

Recipe Author: Niki Medlin

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