My obsession with cheese has reached new heights.
I spend more time in the specialty cheese section of the grocery store than any other aisle. I’m constantly inspecting the latest Stiltons, gruyere and emmentalers my cheese monger gets in. I’ll try anything at least once.
I’m especially fond of the Italian side: fresh mozzarella, shaved parmesan, fontina slices, Romano, and Asiago. I’ll sometimes grab a handful of different Italian cheeses and then decide what to do with them later. This is one of those cases.
I think I’ve done so well on keto because of cheese. I don’t think I could live in a world without it! Since the keto diet allows cheese, I’ve been living life like I’m not missing much—even the carbs. As long as I have cheese by my side, I can conquer anything.
Asiago is a really pungent, semi-soft cheese. It’s got a bite, and is extremely salty. I love it melted on veggies like zucchini and cauliflower. When it’s shredded, it melts decently; not as good as American or cheddar, but much better than Parmesan or Swiss.
For this recipe, ease is the word. You want to make it as simple as possible. I used frozen cauliflower rice as a base. There’s absolutely no reason to make your own cauliflower rice; it’s way too difficult and time consuming. Fresh is best, and sometimes you can find fresh cauliflower rice in the produce aisle. If not, frozen bags really do the trick.
I also opted for minced garlic in a jar that you find in the produce aisle. I’ve been using this recently as opposed to cutting my own garlic—it’s easy, doesn’t leave your hands stinking, and is great to use when you’re not actually taking out a pan to cook something.
Garlic Asiago Cauliflower Rice
Cheesy, garlicky cauliflower rice that's perfect served as a side.
- 2 (10 oz) bags frozen cauliflower rice
- 3 TBS. butter
- 2 TBS. minced garlic
- 1/2 cup Asiago cheese, shredded, plus more for topping
- 1 TBS. minced chives, plus more for topping
- salt & pepper
- Heat cauliflower rice according to package instructions. Once cooked, dump rice into a large bowl. While still hot, stir in butter until it melts. Season with salt, pepper and chives.
- Stir in garlic and Asiago cheese with cauliflower rice. Top with chives and extra Asiago and serve.
Heat cauliflower rice according to package instructions. Once cooked, dump rice into a large bowl.
While still hot, stir in butter until it melts. Season with salt, pepper and chives. Stir in garlic and Asiago cheese with cauliflower rice. Top with chives and extra Asiago and serve.