Ingredients:

  • 16 oz riced cauliflower
  • 1 tbsp unsalted butter
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 2 oz full-fat cream cheese, cubed
  • 1.5 cups sharp cheddar cheese, shredded
  • 0.25 cup heavy cream
  • 0.5 tsp garlic powder
  • 0.25 tsp smoked paprika
  • 2 tbsp fresh chives, sliced

Instructions:

  1. Place a large non-stick skillet over medium-high heat and add the butter. Once bubbling, add the riced cauliflower in an even layer.
  2. Dry-sauté the cauliflower undisturbed for 2-3 minutes to allow moisture to evaporate. Stir and cook for another 3 minutes until translucent and slightly nutty in aroma.
  3. Reduce heat to medium-low. Create a well in the center of the cauliflower and add the softened cream cheese, heavy cream, garlic powder, and smoked paprika.
  4. Stir the center mixture until the cream cheese is liquid and incorporated, then fold into the cauliflower.
  5. Add the shredded cheddar cheese gradually, stirring constantly until the cheese is melted and creates a smooth, velvety emulsion. Garnish with fresh chives and serve immediately.