I made a Riced Cauliflower Side Dish that actually fools picky eaters into asking for seconds and you won’t believe what’s in it.
I’m obsessed with Loaded Rice Cauliflower because it hits everything I want in a side, crunchy bits, creamy cheese, and that salty kick from bacon. It’s hands-down one of my favorite Keto Low Carb Side Dishes to bring to weeknight dinners when I want something that actually tastes indulgent without wrecking my macros.
Riced Cauliflower Meals soak up melted sharp cheddar cheese and little flecks of bacon like they were born to. Simple, messy, totally satisfying.
I end up eating the whole pan. No regrets.
Just good, loud flavor. I seriously really want it right now and I can’t stop.
Ingredients
- Basically riced cauliflower gives the rice feel without the carbs.
- Plus butter or oil adds richness and helps things get golden.
- Bacon brings salty crunch and real-deal meaty comfort.
- Cheddar adds sharp, melty cheesiness you’ll crave.
- Cream cheese makes it creamy and a little tangy.
- Sour cream gives cool tang and creaminess that rounds flavors.
- Heavy cream makes it extra lush if you want indulgence.
- Garlic adds warm, savory punch — not overpowering.
- White parts of onions cook in; green parts brighten and garnish.
- Salt wakes up everything, don’t skimp but taste as you go.
- Pepper adds a gentle bite and balances the richness.
- Smoked or regular paprika gives color and subtle warmth.
- Chives or parsley freshen and make it look like you tried.
Ingredient Quantities
- 1 large head cauliflower, riced (about 4 to 5 cups)
- 3 tablespoons butter, or 2 tbsp olive oil, plus more if needed
- 4 to 6 slices bacon, cooked crisp and crumbled
- 1 cup sharp cheddar cheese, shredded
- 2 ounces cream cheese, softened
- 3 tablespoons sour cream
- 2 to 3 tablespoons heavy cream, optional for creamier texture
- 2 cloves garlic, minced
- 3 green onions, thinly sliced, white and green parts separated
- Salt, about 1/2 to 3/4 teaspoon, to taste
- Freshly ground black pepper, about 1/4 teaspoon
- 1/2 teaspoon smoked paprika or regular paprika, optional
- Fresh chives or parsley, chopped for garnish, optional
How to Make this
1. Wash and core the cauliflower, then pulse in a food processor until it looks like rice, about 4 to 5 cups; if you don’t have a processor, grate it on the large holes of a box grater.
2. Pat the riced cauliflower dry in a clean kitchen towel or paper towels to remove excess moisture; this keeps it from getting soggy.
3. Cook bacon until crisp in a large skillet, drain on paper towels, then crumble; reserve a tablespoon of bacon fat if you like extra flavor, otherwise use butter or olive oil.
4. In the same skillet over medium heat melt 3 tablespoons butter or add 2 tablespoons olive oil (plus reserved bacon fat if using), then add minced garlic and the white parts of the green onions; sauté 30 to 60 seconds until fragrant.
5. Add the riced cauliflower to the skillet, season with about 1/2 to 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked or regular paprika if using; cook, stirring occasionally, about 6 to 8 minutes until tender and slightly golden.
6. Lower the heat and stir in softened cream cheese, 3 tablespoons sour cream, and 2 to 3 tablespoons heavy cream for a creamier texture; mix until smooth and evenly coating the cauliflower.
7. Stir in 1 cup shredded sharp cheddar until melted, taste and adjust salt and pepper if needed; keep heat low so the cheese melts but doesn’t separate.
8. Fold in crumbled bacon and most of the sliced green onions, reserving some green parts for garnish.
9. Transfer to a serving bowl, top with leftover green onions, chopped chives or parsley if you want, and an extra pat of butter or sprinkle of cheddar if you’re feeling fancy; serve hot.
Equipment Needed
1. Cutting board (for washing and coring the cauliflower)
2. Chef’s knife (or a sharp knife you trust)
3. Food processor, or a box grater if you dont have one
4. Clean kitchen towel or plenty of paper towels (for drying the riced cauliflower)
5. Large skillet or frying pan (big enough for 4 to 5 cups of riced cauliflower)
6. Spatula or wooden spoon (for stirring and folding in cheese and bacon)
7. Measuring spoons and measuring cups (for butter, creams, salt, etc)
8. Serving bowl and a small mixing bowl (to combine/smooth the cheeses and hold crumbled bacon)
FAQ
Loaded Rice Cauliflower Recipe Substitutions and Variations
- Cauliflower, riced: swap for riced broccoli or frozen cauliflower rice if you want to save time. Both cook about the same, though broccoli has a stronger flavor.
- Butter or olive oil: use ghee for a richer, nuttier taste, or avocado oil if you want a higher smoke point and a neutral flavor.
- Bacon: use turkey bacon or diced smoked ham for less fat, or try tempeh bacon or coconut bacon for a vegetarian option. Cook until crisp so it still gives texture.
- Sharp cheddar: substitute with Gouda, Monterey Jack, or a blend of Parmesan plus a milder cheese. For dairy free, use nutritional yeast and a little vegan cream cheese for creaminess.
Pro Tips
1. Get the cauliflower really dry before cooking. Squeeze it in a clean towel or paper towels until it stops dripping, otherwise you’ll end up with soggy mush not a fluffy “rice” texture. If you’re in a hurry, shake it in a salad spinner for a minute.
2. Save some bacon fat. Fry the bacon crisp, drain most of it but keep a tablespoon or two to cook the garlic and cauliflower in. It makes the whole dish taste way more bacon-y and satisfying. If you prefer less pork flavor use butter, but add a little extra salt then.
3. Keep the heat low when you add the cheeses. Turn the pan down and stir gently so the cream cheese and cheddar melt into the cauliflower slowly. High heat makes dairy separate and get grainy, which nobody wants.
4. Finish texture and flavor with small tweaks. If it seems dry add a splash more heavy cream or a pat of butter, not all at once though. Taste before adding more salt since bacon and cheddar can make it salty. Sprinkle the green onion whites into the pan early for mellow flavor, then save the greens for a fresh pop on top.
Loaded Rice Cauliflower Recipe
I made a Riced Cauliflower Side Dish that actually fools picky eaters into asking for seconds and you won't believe what's in it.
4
servings
477
kcal
Equipment: 1. Cutting board (for washing and coring the cauliflower)
2. Chef’s knife (or a sharp knife you trust)
3. Food processor, or a box grater if you dont have one
4. Clean kitchen towel or plenty of paper towels (for drying the riced cauliflower)
5. Large skillet or frying pan (big enough for 4 to 5 cups of riced cauliflower)
6. Spatula or wooden spoon (for stirring and folding in cheese and bacon)
7. Measuring spoons and measuring cups (for butter, creams, salt, etc)
8. Serving bowl and a small mixing bowl (to combine/smooth the cheeses and hold crumbled bacon)
Ingredients
1 large head cauliflower, riced (about 4 to 5 cups)
3 tablespoons butter, or 2 tbsp olive oil, plus more if needed
4 to 6 slices bacon, cooked crisp and crumbled
1 cup sharp cheddar cheese, shredded
2 ounces cream cheese, softened
3 tablespoons sour cream
2 to 3 tablespoons heavy cream, optional for creamier texture
2 cloves garlic, minced
3 green onions, thinly sliced, white and green parts separated
Salt, about 1/2 to 3/4 teaspoon, to taste
Freshly ground black pepper, about 1/4 teaspoon
1/2 teaspoon smoked paprika or regular paprika, optional
Fresh chives or parsley, chopped for garnish, optional
Directions
- Wash and core the cauliflower, then pulse in a food processor until it looks like rice, about 4 to 5 cups; if you don’t have a processor, grate it on the large holes of a box grater.
- Pat the riced cauliflower dry in a clean kitchen towel or paper towels to remove excess moisture; this keeps it from getting soggy.
- Cook bacon until crisp in a large skillet, drain on paper towels, then crumble; reserve a tablespoon of bacon fat if you like extra flavor, otherwise use butter or olive oil.
- In the same skillet over medium heat melt 3 tablespoons butter or add 2 tablespoons olive oil (plus reserved bacon fat if using), then add minced garlic and the white parts of the green onions; sauté 30 to 60 seconds until fragrant.
- Add the riced cauliflower to the skillet, season with about 1/2 to 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked or regular paprika if using; cook, stirring occasionally, about 6 to 8 minutes until tender and slightly golden.
- Lower the heat and stir in softened cream cheese, 3 tablespoons sour cream, and 2 to 3 tablespoons heavy cream for a creamier texture; mix until smooth and evenly coating the cauliflower.
- Stir in 1 cup shredded sharp cheddar until melted, taste and adjust salt and pepper if needed; keep heat low so the cheese melts but doesn’t separate.
- Fold in crumbled bacon and most of the sliced green onions, reserving some green parts for garnish.
- Transfer to a serving bowl, top with leftover green onions, chopped chives or parsley if you want, and an extra pat of butter or sprinkle of cheddar if you’re feeling fancy; serve hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 281g
- Total number of serves: 4
- Calories: 477kcal
- Fat: 41.4g
- Saturated Fat: 22.3g
- Trans Fat: 0.1g
- Polyunsaturated: 2g
- Monounsaturated: 16g
- Cholesterol: 128mg
- Sodium: 991mg
- Potassium: 460mg
- Carbohydrates: 10.3g
- Fiber: 3.5g
- Sugar: 5g
- Protein: 21.1g
- Vitamin A: 300IU
- Vitamin C: 84mg
- Calcium: 275mg
- Iron: 1.1mg
