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Servings:

Cauliflower Rice Carbonara

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

Total Time

30min

4.3

7 Ratings

Author: Jeanie and Lulu's Kitchen

Servings:

Ingredients

•

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

•

Eggs

•

1 cup

Milk

•

3 Tbsp

Crème Fraîche

•

3 Tbsp

Freshly Grated Parmesan Cheese

•

1 pinch

Salt

•

1 pinch

Ground Black Pepper

•

to taste

Shaved Parmesan Cheese

•

to taste

Fresh Parsley , roughly chopped

Cooking Instructions

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.

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

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

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

While that all cooks, whisk the 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.

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.

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!

Nutrition Per Serving

CALORIES

225

FAT

14.9 g

PROTEIN

11.4 g

CARBS

9.6 g