Add the butter, onions, and garlic to a pan on medium high heat.
Saute until the onions become translucent.
Add the cauliflower rice, seasonings and bouillon
Stir occasionally and continue to cook until all of the liquid that comes from the frozen cauliflower rice clears.
Use Concentrated Bouillon
In this recipe, you'll notice that I'm using concentrated bouillon and not broth. If you've made pilaf before, then you might be wondering why. I mean, part of the process of making rice pilaf is steaming the rice in broth.Well, if you are using frozen cauliflower rice like I am, you want to avoid adding too much liquid. Since cauliflower rice cooks much quicker than regular rice and does not need to absorb liquid to become light and fluffy, I find that regular broth is not needed.Instead, I'm using concentrated bouillon as a way to add flavor to the cauliflower rice without making it soggy
Cook until browned for cauliflower rice that is not soggy
I use frozen cauliflower rice in this recipe. In part, it is easier to cook, but also because it does not make a difference in taste in comparison to fresh cauliflower rice.If you are worried about soggy cauliflower rice, then you should be sure to cook it until it is toasted and has some browned bits.You can also use fresh cauliflower rice since it does make a difference to some who do not generally prefer cauliflower.