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I discovered this Crunchy Garlic topping on Instagram a few weeks ago and have used it in many things! I’ve made this with cauliflower rice, eggs, sauces, and many other things! I did check this out with a Virta coach who said the corn oil was OK as long as it’s not something you cook with. The amount used is very small, too. It’s ridiculously expensive, but I use a very small amount. I used about 1 to 2 teaspoons in this.
To make the cauliflower rice, melt a stick of butter in a pan. I add chopped onion, but onion powder will also work. sauté until tender. Then add however many bags of frozen cauliflower rice you like. I fry it for a couple of minutes and then pour enough chicken or beef broth to cover the bottom of the pan (about 1/2 inches) and cook the cauliflower rice until all the broth is evaporated. It's no longer crunchy (about 15-20 minutes), but fluffy like rice. I add seasoning salt and pepper to taste. This is unbelievably good, and I serve all kinds of things over this rice!
Hi Denise,
Thank you for the recipe. This sounds amazing. When do you add the crunchy garlic with chili oil?