Welcome to my new favorite comfort food with a healthy twist: Rich and Cheesy Cauliflower Rice. If Mac and Cheese met Cauliflower, fell in love and had a baby, it would be this Cheesy Cauliflower Rice. This recipe is so simple with just the flavors from the cauliflower - plus a few other things to help it come together.
Make the cauliflower rice by first cutting off the cauliflower florets from the head. Add the florets to a food processor and pulse until the cauliflower resembles the size of rice. NOTE: Be sure not to over process so that it becomes breadcrumb size.
If you have a small processor, do this in batches and fill it half way with the florets, then pulse, empty, fill again and so on until you have completed it all. If you are not going to be cooking tonight, then put in a storage bag in the fridge.
If you are using parsley for garnish, rough chop the parsley and store in a baggie.
Measure out 1/4 cup of milk and whisk in the corn starch with a fork until completely dissolved. Add another 3/4 cup of milk to the mixture and whisk again. Set aside until ready to add to the pan.
Preheat a large skillet on high heat. Add a tsp of oil and spread around. Then add the processed cauliflower rice to the pan with salt and pepper. Stir to mix, then cook for 2-3 minutes to lightly sear the cauliflower rice.
Next add 1/2 cup of the vegetable broth and stir to ensure all of the rice gets moisture. Cook for 5 minutes stirring every minute or so to cook evenly. Transfer the cauliflower rice to a bowl.
Using the same pan, add the ghee (or butter) and vegetable broth and bring to a simmer. Then add the milk and corn starch mixture whisking briskly as you add and as it comes back up to a simmer. It will start to thicken after it warms back up to a simmer.
Once back up to a simmer, turn the heat down to the lowest setting and begin to add the shredded cheese a little at a time, mixing as you add until it melts, then adding more and continuing until all cheese is added.
Now, you can stir the cauliflower rice back in. Cook on low heat for a final 5 minutes until the cauliflower rice becomes thick and gooey and cheesy and delicious! Serve, garnish with parsley for color, and enjoy!