Low-Carb Buffalo Cauliflower Rice

by KetoDietApp.com

Step 1Pulse the cauliflower florets in a food processor until they resemble rice. A grating blade works best as it will most resemble rice.

Step 2Place the butter, ghee or coconut oil in a pan. Add the onions and celery. Sauté for 3 to 5 minutes on a medium-low heat until soft. Stir through the garlic.

Step 3Add the cauliflower rice and franks hot sauce. Stir until combined and season.

Step 4Add the stock (if you want a softer, moist, risotto type cauliflower rice) and simmer on a low-medium heat for about 3 to 5 minutes until nearly all the stock has absorbed.

Step 5Remove from the heat and stir through the cheddar. Top with blue cheese and spring onions. Taste and adjust the seasoning to taste.
Note: Depending on what hot sauce or sriracha you use, you may wish to amend the hot sauce quantity. Start with a little and keep adding until it’s to your taste.

Step 6Store in a sealed container in the fridge for up to 3 days. Freeze for up to 1 month (The texture after freezing won't be the same as fresh but can be done if you need to prep it in advance).