Cauliflower Rice Recipe

Cauliflower Rice

Cauliflower rice done 3 copy

This cauliflower rice recipe is the perfect blend of garlic and butter. It really has a similar texture to rice but it only contains the healthy types of carbs! You won’t feel bloated, and it’s a good side dish to go with any meal! Whether you’re cooking up grilled salmon, or even a chicken stir-fry, use this in place of the rice!

I use cauliflower rice whenever a recipe calls for rice because I like to eat healthy and stay away from heavy carbs or starchy foods. White rice is really delicious but it’s not that great for you in large quantities, so I go with this recipe over any rice side dish, any day!

Cauliflower Rice Ingredients text

The ingredients are so simple, and of course salt and pepper to taste! All you have to do is toss the butter into a hot nonstick skillet, followed by the garlic and let brown, add the cauliflower and cook for about 5 minutes! Season to taste with whatever you’d like; salt, pepper, smoked paprika, chipotle, paella seasoning, soy sauce…and that’s it! I stuck to salt, pepper, butter and garlic.

Cauliflower rice doney

I also topped this one with chopped cilantro and green onions and a sprinkle of toasted sesame seeds because I paired it with a Hoisin garlic skirt steak! Enjoy!

Cauliflower rice done 3

Cauliflower is so versatile which is why I love it so much! You can make cauliflower rice, cauliflower pizza crust, and a lot more. Give this cauliflower rice recipe a shot and add any flavors to it that you want! I went with garlic and butter as a simple, go-to recipe, but the flavor options are as endless as your imagination can take you. Throw in some pesto or add a little balsamic vinegar and basil. Either way, you’ll love cauliflower rice as your new go-to side dish recipe.

Cauliflower Rice Recipe


  • - 1/2 head of cauliflower - riced on a cheese grater
  • - 3 cloves garlic minced
  • - 2 tablespoons butter
  • - salt and pepper to taste
  • - cilantro, onion and sesame seeds for garnish


  1. Heat a nonstick skillet to high.
  2. Brown your butter and garlic.
  3. Add your cauliflower and cook for about 5 minutes, seasoning to taste.
  4. Garnish with cilantro, onion, and sesame seeds.

Risotto Agli Spinaci

Risotto Agli Spinaci

Thanks to my ongoing relationship with Gourmet Italian, I was able to make this awesome risotto with the Roland brand Carnaroli Rice they sent me a few months ago. The recipe is actually on the package, so I decided to debut this product with that recipe!

Rissotto is one of those recipes that you’ll want to make over and over because it’s so warming and feels a lot like home. Even though I’m not Italian, I truly love risotto and would make it every day if I could!

Risotto Ingredients JPEGFor this risotto recipe I used 1/4 small celery and 1/4 small carrot, finely chopped. I used 1 small green onion finely chopped, 1 clove of garlic minced, 2 oz of spinach finely chopped, olive oil and salt, pepper and parmesan cheese to taste. I also used 2 1/2 cups of chicken broth.

You start off by browning the garlic in the olive oil on a really low heat. Once it browns, add in the vegetables. Cook for about 5 minutes until soft. Then you add in your rice, brown, and add your broth in 1/4 cup intervals. Stir constantly until the broth evaporates, and repeat until your broth is gone and the risotto is al dente.

Risotto in betweenI’ve included the actual recipe from Roland because I only made a recipe for one! That recipe is a lot larger than the one I’ve provided, because I didn’t want to have waste after I shot this, and if you know me you know I love to cook meals for one because I live alone! Enjoy!

Risotto Finished 1

You can pair this risotto with a nicely grilled steak, a beautifully grilled salmon, or even a baked chicken thigh. Or you can eat this risotto alone, as a full meal. I like it best as a side, especially with a nicely roasted half chicken. I feel like that’s the perfect pairing for a risotto recipe like this one.

Risotto Agli Spinaci


  • - 8 oz Spinach
  • - 1 small leek or green onion
  • - 1 Celery Stalk
  • - 1 Carrot, peeled
  • - 2 Cloves garlic, minced
  • - Olive Oil
  • - 2 1/2 cups Roland Carnaroli Rice
  • - 4 Cups Vegetable or Chicken Broth
  • - Salt and Pepper
  • - Grated Parmesan Cheese


  1. Wash and finely chop the spinach, leek, celery and carrot.
  2. In saute pan brown garlic with olive oil on very low heat, and add vegetables.
  3. Saute for about 6 minutes, add rice, stir well and brown for 5 minutes.
  4. Add 1.2 cup broth and let evaporate, stirring constantly.
  5. Repeat until all broth is gone and rice is cooked al dente.
  6. Add salt and pepper and parmesan cheese to taste.
  7. Serve immediately!!

Seasoned Rice

Seasoned Rice Recipe

This seasoned rice is something I use with a multitude of recipes. You could use this with your Chicken Stir-Fry, your burrito, tacos, or rice and beans bowl…or even as a side to complement any dish!

First, gather all of your amazing ingredients. I used white rice, ancho chile powder, lime juice, onion powder, chile with lemon, cumin, garlic, and fresh ground black pepper. Oh, and butter. Which didn’t make it into the picture, sawwy!

Rice Ingredients

The first thing you want to do is get your cast iron skillet going, and once it’s hot, toss in a tablespoon or two of butter. Just enough to grease the pan with a little extra to sauté your garlic and onions! I like to use butter rather than oil, especially since the smoke point of olive oil is so low.

Rice Sauteed

Get the garlic and onions cookin’ and wait till the onions are translucent to add in the rice. You might need to add some more butter at this point.

Rice Pan

Pour your rice in, add your seasonings, and brown evenly.

Seasoned Rice

Seasoning in!

Rice Saute

Starting to look good!

Rice Broth

At this point, pour in your broth, turn the heat down to low and cover! Simmer until the broth evaporates, taste, and season to your liking…then you’re done! Toss the rice and enjoy.

Finished Rice

This recipe can be used a side dish for your ribs, a base for your chicken stir fry, or as a side for a delicious chicken recipe. Whatever way you decide to use this recipe, you will enjoy it because it’s flavorful and full of love. Well, I guess the love part depends on what you put into it. But even if you don’t put love into it, you’ll like it because it’s pretty darn good. Enjoy with your family and friends!

Simple and Versatile Seasoned Rice


  • - 2 tablespoons butter
  • - 2 tablespoons lime juice
  • - 1 tablespoon ground pepper
  • - 2 teaspoons each of ancho chile powder and chile con limon
  • - 3 teaspoons ground cumin
  • - 2 cloves garlic
  • - 1 teaspoon onion salt
  • - 1/2 small red onion
  • - 1 cup chicken broth
  • - 2 cups white rice


  1. Heat your cast iron skillet and chop your onion and garlic in the meantime.
  2. Once your cast-iron is hot, toss 2 tablespoons of butter into the pan. Sauté your onions and garlic until fragrant and the onions are translucent. Once that happens, add your 2 cups white rice and brown. You may need to add a little more butter at this point.
  3. Add all of your seasonings and stir constantly, making sure your rice doesn't burn but that it browns evenly.
  4. Once your rice has browned, pour in your chicken broth, turn the heat to low, and cover.
  5. Cook for 20 minutes or until the broth has evaporated.
  6. Toss the rice and enjoy by itself or as a side!