For all of you cauliflower haters out there — here’s your dish! Cheesy Poblano Cauliflower Rice will change your mind with the first mouthful. It’s so dang good, I really could eat the whole bowlful all by myself.

And I just might!

Truly, I do understand how you might be averse to cauliflower. It’s kinda’ stinky and has a little bit of a sharp, strong taste. When prepared well, all of that goes away, y’all. 

And for goodness sake, don’t boil it to death! I’m ready to form a Boiling Vegetables Not Allowed Society. I bet I could drum up quite a membership.

frosted cauliflower plated with photo

One of our long-time favorite cauliflower preparations is Frosted Cauliflower. Even our young daughter liked it so don’t be afraid to let your children give it a try. We love cauliflower roasted or prepared Buffalo Style (coming soon). I’m still working on my mashed cauliflower recipes, but I just know that’s gonna’ come around soon. My friend, Lyndi of nwafoodie fame, tells me she uses it to make a “mock” potato salad. I’m hoping she’ll share that with me soon. And these croquettes…well take a look for yourself. (Click on picture to go to her recipe)

Recently, I shared another truly delicious  dish, Cauliflower Rice Pilaf. Y’all, it’s a game changer. It’s a recipe I will make time and time again. I sure hope you’ll give it a try.

If you’re in need of a healthy and different appetizer (and don’t we all following the holidays) for your Super Bowl party, give these Cauliflower Caviar in Endive yummies a try.

I served this Cheesy Poblano Cauliflower Rice with Microwave Barbecue Shrimp recently. Typically, I serve the shrimp with corn on the cob, new potatoes and garlic bread. Carb overload for sure. The cauliflower paired perfectly with the shrimp, and the whole meal came together in 30-40 minutes.

I used the leftover Cheesy Poblano Cauliflower Rice instead of regular rice in my leftover Black-Eyed Peas and Collard Greens Soup for lunch a day or two after our shrimp meal. Delicious!

I’m tellin’ ya,’ you gotta’ try this stuff. You’ll thank me later. Trust me.

By the way, you can find already riced cauliflower in the frozen foods section now. How about that! It’s super easy to do it yourself though in case you can’t find it.

Cheesy Poblano Cauliflower Rice {Low Carb}

This recipe is easily adjusted to the amounts needed and to your personal tastes. This particular version uses half of a large head of cauliflower.


  • 3 cups riced cauliflower
  • 2 Tablespoons olive oil
  • 1 Tablespoon unsalted butter
  • 1 poblano pepper, seeded and chopped
  • 1/2 jalapeno, seeded and minced, optional
  • 1/2 yellow onion, chopped
  • 1/3 cup low-sodium chicken broth or dry white wine
  • 1 clove garlic, minced
  • 1/2 teaspoon ground chipotle pepper
  • 1/2 - 1 cup habanero and Monterrey Jack cheese blend
  • salt and pepper to taste


    To Make Cauliflower Rice
  1. Trim cauliflower head of leaves and thick stems. Cut head in half; quarter each section. (Cut into smaller sections if head is quite large.)
  2. Pulse 3-4 sections at a time in food processor until cauliflower resembles rice; empty into covered bowl and set aside in refrigerator until preparation.
  1. in a large skillet, heat butter and olive oil over medium-high heat.
  2. Add in poblano, jalapeno and onion. Saute´ until onion is transparent and peppers are softened through.
  3. Add in garlic and ground chipotle, stirring to combine.
  4. Add in broth or wine and riced cauliflower.
  5. Stir cauliflower mixture as it cooks, about 5-8 minutes. It is done when it softens and becomes somewhat creamy.
  6. Remove from heat and stir in shredded cheese, adding desired amount.
  7. Taste for seasonings.
  8. The dish may be prepared ahead to this point and warmed in a 200° oven prior to serving.