Creamed Cauliflower & Caramelized Onions {Dairy, Gluten, & Grain free)

I’m always looking for ways to make healthy food…taste, for a lack of a better word, UNHEALTHY. Usually making it creamy does the trick!

Rice, in general, is bland. I prefer riced cauliflower to it ANY DAY. Not everyone is that way though! To them, the taste of cauliflower is just not enjoyable. (I used to be that way when I was a wee little one!) Therefore, finding a rice replacement on the paleo diet can be hard! Adding a flavorful cream sauce to cauliflower rice can totally help you out! I have a bunch of different variations of creamy cauliflower rice. It reminds me of a creamy, adult Rice-a-Roni-like side dish (…the San Francisco Treeaaattttt. Anyone else just sing that with me?) … and I LOVE IT! That was one of my favorite things to eat as a kid! TOTAL comfort food right there!

With a little patience to caramelize the onions, and a few ingredients from your cabinet, you can have that same comfort food for your meal! It’ll be packed with nutrients too! What’s better than delicious, nutrient-dense food?! Feeling good about what you put into your body is one of the best feelings!

Give this creamy side dish a chance!

Print Recipe

Creamed Cauliflower & Caramelized Onions {Dairy, Gluten, & Grain free)

Course

side dishes

Cook Time

30 minutes

Servings

cups

Ingredients

• 2 Large onions peeled, thinly sliced
• 1 cup Nutpods See recipe note for substitution*
• 12 oz Riced Cauliflower about one head or find a bag in your grocer's frozen dept.!
• 1 tbsp Chicken Bouillon Paste See recipe note**
• 4 tbsp Ghee or Grass-fed butter
• 1 tsp Poultry seasoning sub thyme or your favorite herb!
• 1 tbsp Oil use Avocado, coconut, olive
• 1 tbsp Balsamic vinegar optional - adds flavor

Course side dishes Cook Time 30 minutes Servings cups Ingredients 2 Large onions peeled, thinly sliced 1 cup Nutpods See recipe note for substitution* 12 oz Riced Cauliflower about one head or find a bag in your grocer's frozen dept.! 1 tbsp Chicken Bouillon Paste See recipe note** 4 tbsp Ghee or Grass-fed butter 1 tsp Poultry seasoning sub thyme or your favorite herb! 1 tbsp Oil use Avocado, coconut, olive 1 tbsp Balsamic vinegar optional - adds flavor

Instructions

1. In a saucepan over medium heat, sauté sliced onions, oil, and vinegar until translucent and caramel in color. This should take about 15-20 minutes. The longer they cook, the more they will reduce and the sweeter they will get. I still like a little texture to the onions for this dish. Therefore, 20 minutes works just right!
2. When onions have reduced to about 1-1 1/2 cups worth (They shrink A TON!), add in remaining ingredients and stir to combine. Cover and simmer for about 10 minutes until the cauliflower has cooked through!
3. It's as simple as that! ENJOY!

Recipe Notes

*If you do not have Nutpods, you can substitute cashew, coconut, or almond milk. Just make sure the variety is plain and unsweetened! Start with 3/4 cup and add more if you need it. Nutpods is thicker and creamier than those milks.

**I use this brand of bouillon. You can find it almost anywhere. It's THE BEST! It has fairly clean ingredients too. Feel free to omit it or replace with broth! It just adds tons of flavor!