Ingredients
Equipment
Method
- Sauté the Aromatics: Add the unsalted butter, thinly diced onion, and minced garlic to an 11.5-inch frying pan over medium-high heat.
- Cook Until Tender: Sauté the onion and garlic mixture until the onions become translucent.
- Add the Cauliflower Rice and Seasonings: Add the cauliflower rice, low-sodium chicken bouillon, and salt-free herb seasoning to the pan.
- Cook Off the Excess Liquid: Stir occasionally and continue cooking until the liquid released from the cauliflower rice has cleared from the pan, leaving the cauliflower rice tender rather than soggy.
Notes
- Use frozen cauliflower rice as directed, allowing the released moisture to cook away for the best tender texture.
- Stir the cauliflower rice occasionally rather than constantly so the excess liquid has a chance to evaporate.
- Cook until the onions are translucent before adding the remaining ingredients to build a flavorful base.
- Yellow onion works well, but the source notes that red onion or shallots can also be used.
- Keep an eye on the pan near the end of cooking and continue until the excess liquid has cleared.
- The combination of butter, garlic, herbs, and chicken bouillon gives the mild cauliflower rice a rich, savory flavor.