Cauliflower Rice Carbonara

13 INGREDIENTS • 7 STEPS • 30MINS

Cauliflower Rice Carbonara

Recipe

4.3

7 ratings

This is a quick, simple and amazing cauliflower rice carbonara with lots of bacon, mushrooms, egg, and parmesan. Perfect weeknight dinner!

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Cauliflower Rice Carbonara

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This is a quick, simple and amazing cauliflower rice carbonara with lots of bacon, mushrooms, egg, and parmesan. Perfect weeknight dinner!

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

30MINS

Total Time

$2.75

Cost Per Serving

Ingredients

Servings

6

us / metric

8 slices

Bacon, diced

2 1/4 cups

Cremini Mushrooms, thinly sliced

3 cloves

Garlic, minced

1 Tbsp

Fresh Parsley, roughly chopped

1.5 lb

Frozen Cauliflower Rice

3

Sponsored

Eggland's Best Classic Eggs

1 cup

3 Tbsp

Crème Fraîche

3 Tbsp

Freshly Grated Parmesan Cheese

1 pinch

1 pinch

Ground Black Pepper

to taste

Shaved Parmesan Cheese

to taste

Fresh Parsley, roughly chopped

Nutrition Per Serving

VIEW ALL

Calories

225

Fat

14.9 g

Protein

11.4 g

Carbs

9.6 g

Love This Recipe?

Cauliflower Rice Carbonara

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking Instructions

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step 1

Add the Bacon (8 slices) to a large skillet with deep sides and heat it up over medium-high heat. Let it cook and render out the fat until it is crispy, about 6-8 minutes.

step 2

Add the Cremini Mushrooms (2 1/4 cups) and cook them in that bacon fat for another couple of minutes, until they soften.

step 3

Add the Garlic (3 cloves) and Fresh Parsley (1 Tbsp), and cook for another minute or so until fragrant.

step 3 Add the Garlic (3 cloves) and Fresh Parsley (1 Tbsp), and cook for another minute or so until fragrant.

step 4

Stir in the Frozen Cauliflower Rice (1.5 lb) and let it get tender for about 5 minutes, stirring occasionally.

step 5

While that all cooks, whisk the Eggland's Best Classic Eggs (3), Milk (1 cup), Crème Fraîche (3 Tbsp), Parmesan Cheese (3 Tbsp), Salt (1 pinch), and Ground Black Pepper (1 pinch) together in a bowl thoroughly.

step 5 While that all cooks, whisk the Eggland's Best Classic Eggs (3), Milk (1 cup), Crème Fraîche (3 Tbsp), Parmesan Cheese (3 Tbsp), Salt (1 pinch), and Ground Black Pepper (1 pinch) together in a bowl thoroughly.

step 6

When the cauliflower rice is tender, pour in the sauce and stir continuously until the eggs cook through and the sauce is thick but not scrambled. This only takes 2-3 minutes.

step 6 When the cauliflower rice is tender, pour in the sauce and stir continuously until the eggs cook through and the sauce is thick but not scrambled. This only takes 2-3 minutes.

step 7

Take the pan off of the heat as soon as it is done, then scoop it into pretty bowls. Serve with Shaved Parmesan Cheese (to taste) and Fresh Parsley (to taste) on top and enjoy!

step 7 Take the pan off of the heat as soon as it is done, then scoop it into pretty bowls. Serve with Shaved Parmesan Cheese (to taste) and Fresh Parsley (to taste) on top and enjoy!

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