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Brussels cauliflower rice

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


  • 3 tablespoons olive oil, divided
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 2 cups shredded brussels sprouts
  • 3 cups cauliflower rice
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons water
  • 1 cup baby spinach, roughly chopped
  • ¼ cup grated parmesan


  1. Heat 2 tablespoons olive oil over medium heat. Add shallots and saute for 5-7 minutes, until light brown. Add garlic and saute for another minute.
  2. Add brussels sprouts, salt, pepper and red pepper flakes and cook for another 5 minutes. Once sprouts begin to brown and crisp, remove to a bowl and set aside.
  3. Add remaining tablespoon of oil to pan, and once hot add cauliflower rice. Saute for 2-3 minutes.
  4. Add water, cover and let steam for 5 minutes.
  5. Add brussels sprouts back to pan, along with spinach and parmesan cheese. Toss until spinach wilts and cheese melts.