Nutty, crispy, and buttery cauliflower rice made with brown butter. A shockingly tasty low carb side dish you’ll actually want to eat.
I used to be a full-on cauliflower rice hater. Bland. Mushy. Sad little veggie crumbles pretending to be carbs. Hard pass. But I decided to give it the old college try again.
This time, I did it my way. Brown butter. Fry it till it’s crispy. Don’t treat it like rice, because it’s not. It’s cauliflower, folks. It will never be chewy like rice and that’s okay. Cauliflower has other talents. It gets nutty, golden, buttery, and actually delicious when you treat it right. This version? I’m obsessed. It’s going into regular dinner rotation over here.
Just make sure you crisp it up and don’t steam it into oblivion. This is key. Use a big enough pan so it doesn’t steam and the pieces have enough room to touch the bottom and crisp up.
Glow Notes
Cauliflower is a low-carb, high-fiber veggie packed with antioxidants, vitamin C, and sulforaphane—an anti-inflammatory compound linked to better heart health and cancer risk reduction. Swapping traditional rice for cauliflower rice cuts calories and boosts nutrition. If you use grass-fed butter, you get a bonus dose of fat-soluble vitamins like A, D, E, and K2, plus healthy fats that support brain and hormone health. Brown butter adds rich flavor without heavy sauces, making this side both tasty and smart.
Brown Butter Cauliflower Rice
Equipment
- frying pan
Ingredients
- 10 oz package frozen cauliflower rice
- 3 tbsp butter grass fed butter if possible
- salt and pepper
- handful chopped fresh herbs for serving
Instructions
- Heat a skillet to medium heat and throw in the butter. Stir until the butter starts to get golden brown and smell a bit nutty – about 5 minutes.
- Toss in your cauliflower rice straight from the package. Stir it around to coat in that glorious butter.
- Spread the cauliflower rice around and let it sit so it can actually get crispy. Give it a toss every few minutes to let the other side crisp up too. It will turn golden brown in spots when it’s ready – anywhere from 7 to 10 minutes.
- Season generously with salt and pepper. And finish with a handful of chopped fresh herbs if desired.
A fantastic low carb side dish! This is so much better than the mushy, bland cauliflower rice I remember for years ago.