I love sharing recipes that blend simplicity with unmatched creaminess. My Three Cheese Cauliflower Rice mixes riced cauliflower, garlic, heavy cream, and a medley of cheddar, mozzarella, and parmesan cheeses. This dish stands out among keto side dishes and offers a richly cheesy feel that satisfies cravings effortlessly.

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I recently whipped up this Three Cheese Cauliflower Rice recipe and honestly, it was a game changer. I started off by ricing a large head of cauliflower to get about 4 cups of rice-like goodness, then sautéed it in 2 tbsp olive oil with 3 minced garlic cloves until it just started to soften.

I then stirred in 1/2 cup heavy cream and mixed in shredded cheddar, mozzarella, grated parmesan and 2 oz softened cream cheese. Every bite was crazy creamy and decadently cheesy, and trust me, once you try it, you’ll keep going back for more.

Its low carb nature makes it an ideal keto side dish that kids will actually enjoy too. The recipe has a lot of potential if you’re looking to explore fresh veggie dishes, low carb dinners or even bariatric recipes.

This dish is easy to make and brings a whole new twist to classic cauliflower rice recipes that you’ll want to share.

Why I Like this Recipe

I really love this recipe because it’s super cheesy and creamy, and every bite reminds me of my favorite comfort foods.
I also like that it’s a low carb dish which makes me feel a bit healthier without sacrificing any of the deliciousness.
I enjoy how it cooks quickly and is super easy to make, which is awesome when I’m in a rush or just don’t feel like spending hours in the kitchen.
Lastly, I love that it’s kid friendly – even my little ones can’t get enough of the cheesy goodness and they usually help me finish the bowl in no time.

Ingredients

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Cauliflower: high fiber low carb vegetable bursting with vitamins for healthy meals.
Olive oil: heart healthy oil that enhances flavor with essential fats that reduce inflammation.
Garlic: flavorful ingredient rich in antioxidants addin zest and immune support to dishes.
Heavy cream: creamy addition deliverin rich taste and velvety texture for a luxuriously yummy feel.
Cheddar cheese: provides protein and tanginess, boosting flavor and creaminess in every bite.
Mozzarella cheese: smooth mild cheese that melts perfectly to give a stretchy satisfying finish.
Parmesan cheese: sharp hard cheese enriching every bite with umami taste and savory aroma.
Cream cheese: smooth tangy creamy cheese that blends effortlessly for extra richness in each spoonful.

Ingredient Quantities

1 large head cauliflower, riced (about 4 cups)

2 tbsp olive oil

3 cloves garlic, minced

1/2 cup heavy cream

1/2 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

2 oz cream cheese, softened

Salt and pepper to taste

Optional: 2 tbsp chopped fresh parsley or green onions

How to Make this

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1. Start by ricing the cauliflower in a food processor until its about the texture of couscous.

2. Heat 2 tbsp olive oil in a large skillet over medium heat then add the 3 minced garlic cloves and let them cook for about a minute until fragrant.

3. Add the riced cauliflower to the skillet and stir it well so it’s evenly coated in the oil and garlic. Season with salt and pepper to taste.

4. Cook the cauliflower for about 5 to 7 minutes until it starts turning a bit golden.

5. Lower the heat then pour in the 1/2 cup heavy cream and stir to mix it with the cauliflower.

6. Add the 2 oz cream cheese in small pieces and keep stirring until it melts into the cream, making the sauce nice and creamy.

7. Sprinkle in the 1/2 cup shredded cheddar, 1/2 cup shredded mozzarella, and 1/2 cup grated parmesan cheeses.

8. Stir everything together continuously until all the cheeses are melted and the cauliflower is well coated with the cheesy cream.

9. Give it a taste and adjust the salt and pepper if needed.

10. If you want, sprinkle 2 tbsp chopped fresh parsley or green onions over the top before serving hot. Enjoy your yummy Three Cheese Cauliflower Rice!

Equipment Needed

1. Food processor to rice the cauliflower
2. Large skillet to heat the olive oil and cook the garlic and cauliflower
3. Chef’s knife to mince the garlic
4. Cutting board for prepping garlic and parsley
5. Measuring cups for heavy cream and cheeses
6. Measuring spoons for olive oil, salt, and pepper
7. A spatula or large spoon for stirring the ingredients
8. Optional cheese grater if your parmesan isn’t pre-grated

FAQ

What if I dont have a food processor to rice the cauliflower?

You can grate it with a box grater or chop it as finely as you can. It might not be perfect but it works just fine.

Can I mix up the cheeses if I dont have cheddar, mozzarella, or parmesan?

Sure, you can experiment with other melty cheeses, just keep in mind the flavor and texture might change a bit.

Why do I need to saute the garlic and cauliflower rice?

Sauteing helps to bring out the flavors and softens the cauliflower, making it more tasty overall.

Can I make the dish ahead of time?

Yep, you can prep it in advance. Just store it in an airtight container in the fridge for up to 3 days and reheat slowly.

Is it safe to freeze leftovers?

I'd recommend not freezing it because the cream cheeses could separate, leaving a grainy texture.

Three Cheese Cauliflower Rice Recipe Substitutions and Variations

If you dont have heavy cream, try using half and half or even a mix of whole milk and a bit of melted butter
You can swap the cheddar cheese with pepper jack or even gouda if you like a different flavor kick
If mozzarella cheese isnt on hand, fontina or provolone could be a good stand in
For parmesan cheese, you might wanna use asiago or pecorino romano as alternatives
If you’re running low on cream cheese, mascarpone can be used instead for a creamier texture

Pro Tips

1. Make sure to rice the cauliflower really evenly so all pieces cook at the same speed, if some parts are too big the texture might be off and it won’t mix well with the cheeses.
2. Keep the heat on medium-low once you add the cream cheese and cheeses so they melt slowly, this prevents them from separating and turning grainy which can ruin the sauce.
3. Have all your ingredients prepped before you start cooking. It helps a lot not having to rush, specially when dealing with different cheeses that can burn or overcook quick if distracted.
4. Taste as you go. Since we all like our food salty sometimes too little seasoning can leave the dish bland so adjust the salt and pepper along the way for the best flavor.

Three Cheese Cauliflower Rice Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

408

kcal

Equipment: 1. Food processor to rice the cauliflower
2. Large skillet to heat the olive oil and cook the garlic and cauliflower
3. Chef’s knife to mince the garlic
4. Cutting board for prepping garlic and parsley
5. Measuring cups for heavy cream and cheeses
6. Measuring spoons for olive oil, salt, and pepper
7. A spatula or large spoon for stirring the ingredients
8. Optional cheese grater if your parmesan isn’t pre-grated

Ingredients

1 large head cauliflower, riced (about 4 cups)
2 tbsp olive oil
3 cloves garlic, minced
1/2 cup heavy cream
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 oz cream cheese, softened
Salt and pepper to taste
Optional: 2 tbsp chopped fresh parsley or green onions

Directions

Start by ricing the cauliflower in a food processor until its about the texture of couscous.
Heat 2 tbsp olive oil in a large skillet over medium heat then add the 3 minced garlic cloves and let them cook for about a minute until fragrant.
Add the riced cauliflower to the skillet and stir it well so it's evenly coated in the oil and garlic. Season with salt and pepper to taste.
Cook the cauliflower for about 5 to 7 minutes until it starts turning a bit golden.
Lower the heat then pour in the 1/2 cup heavy cream and stir to mix it with the cauliflower.
Add the 2 oz cream cheese in small pieces and keep stirring until it melts into the cream, making the sauce nice and creamy.
Sprinkle in the 1/2 cup shredded cheddar, 1/2 cup shredded mozzarella, and 1/2 cup grated parmesan cheeses.
Stir everything together continuously until all the cheeses are melted and the cauliflower is well coated with the cheesy cream.
Give it a taste and adjust the salt and pepper if needed.
If you want, sprinkle 2 tbsp chopped fresh parsley or green onions over the top before serving hot. Enjoy your yummy Three Cheese Cauliflower Rice!

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.