Low-Carb Buffalo Cauliflower Rice

My cheats low-carb version of buffalo rice! Made with cauliflower for a low-carb, keto-friendly alternative. A no fuss, one pan healthy keto side that’s packed with all the flavours of the popular rice version but with less carbs.

You can make this into more of a softer risotto sort of texture by adding the stock, which I like, or leave the stock out for a firmer cauliflower rice. You may like to add a little more butter of olive oil if you prefer the crunchier version. Serve with roasted chicken or any protein of choice.

This recipe makes 4 generous side servings (or eaten as a light vegetarian keto dish), or up to 6 smaller side servings.

Step-by-step

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

   

2. Place 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.

   

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

   

4. Add 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.

5. Remove 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.

   

6. Store 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).

   

Recipe

Low-Carb Buffalo Cauliflower Rice

★★★★★4.5 (10 ratings)

This no fuss, one-pot, healthy low-carb side dish is packed with flavor and healthy fats. All in under 15 ...

Hands on

15m

Overall

15m

Servings

4

8.3 g

Net carbs

11.7 g

Protein

18.6 g

Fat

252

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 6 servings

• 1 medium cauliflower, cut into florets (600 g/ 1.3 lb)
• 2 tbsp butter or ghee (28 g/ 1 oz)
• ¹/₂ small yellow onion (35 g/ 1.2 oz)
• 2 medium celery sticks, chopped (80 g/ 2.8 oz)
• 1 clove garlic, minced
• ¹/₄ cup Frank’s Buffalo Sauce (60 ml/ 2 fl oz), or Sriracha sauce - you can make your own Sriracha
• ¹/₂ tsp salt, or to taste
• ¹/₄ tsp cracked black pepper
• Optional: 1 tbsp chicken broth or filtered water
• 1 cup shredded cheddar cheese (113 g/ 4 oz)
• ¹/₄ cup crumbled blue cheese (28 g/ 1 oz)
• 1 medium spring onion, sliced (15 g/ 0.5 oz)

Instructions

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

2. Place 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.

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

4. Add 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.

5. Remove 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.

6. Store 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).

Nutrition per serving, about 1 cup

Carbs 13%Protein 19%Fat 68% of calories

Net carbs

8.3 g

Total carbs

12.3 g

Fiber

4 g

Sugars

4.9 g

Protein

11.7 g

Fat

18.6 g

Saturated fat

10.6 g

Calories

252 kcal

Sodium

808 mg · 35.1% RDA

Magnesium

43 mg · 10.7% RDA

Potassium

641 mg · 32.1% EMR

Nutrition by ingredient

Per about 1 cup	Net carbs	Protein	Fat	kcal
Cauliflower, fresh	4.5 g	2.9 g	0.4 g	38
Butter, unsalted, grass-fed	0 g	0.1 g	5.8 g	51
Onion, brown (yellow), raw	0.6 g	0.1 g	0 g	3
Celery stalk, fresh	0.3 g	0.1 g	0 g	3
Garlic, fresh	0.2 g	0 g	0 g	1
Sriracha Hot Chili Sauce, homemade (KetoDiet blog)	1.4 g	0.4 g	0.9 g	15
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.2 g	0 g	0 g	1
Cheddar cheese	0.9 g	6.5 g	9.4 g	114
Cheese, blue	0.2 g	1.5 g	2 g	25
Spring onion, scallion, green onion, fresh	0.2 g	0.1 g	0 g	1
Total	8.3 g	11.7 g	18.6 g	252

Serving size about 1 cup

• Gluten free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Vegetarian