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A white bowl filled with cauliflower rice, bacon, peas, parmesan cheese, and chives next to a green striped napkin
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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
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Keyword: Cauliflower Rice, Cauliflower Risotto
Servings: 4
Calories: 401kcal
Author: Niki Medlin

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