Roasted Cauliflower "Rice"

Excellent, Ive made cauliflower rice many times and i always like cooking in a skillet with some oil and let it cook till it gets thats crispy brown. This method worked great too! I made it as directed but cut recipe in half using on 1 head. I use a cheese grater to "rice" my cauliflower and works perfectly. Served with a healthy chicken stirfry and some salad. Love how this can take place of a starch..plus its way more flavorful then rice.

I mixed this half & half cauliflower rice and broccoli rice from Trader Joe's (already riced in bags). I added chopped mushrooms and sliced red onion, some of my favorite non-salted herb mixture, salt and pepper and roasted it all together on the stove-top in a large fry pan with a little avocado oil. Roasted great this way just like in the oven. Because it was so fine I felt like I had more control than on a cookie sheet in the oven to stir often. It's a new keeper.

This stuff rocks! I made one tray without salt, one with Sriracha salt, and one with smoked salt. All were delicious and all disappeared within minutes. None made it to the freezer as planned. Thank you for the recipe.

This recipe makes great cauliflower rice. Much better roasted than on top of the stove. My daughter made this great suggestion: rather than chopping the food processor, use the grate blade in the processor. Makes much more evenly sized "grains" and you avoid over processing.

The flavor of this dish is very good. I love roasted cauliflower. That being said, I don't know why you need to go to all the trouble of making it "rice" like. Not a lot of trouble, but this is really roasted cauliflower. I prefer to just make regular roasted cauliflower.

I made this with a large head of lavender-colored cauliflower, a small sweet potato I had lying around, one coarsely chopped onion, and maybe three large cloves of minced garlic. I shredded the cauliflower and sweet potato in the food processor. Mixed together in a large bowl along with with the garlic and onion, plus generous pours of mostly olive oil but also a dash of sesame oil, a hefty teaspoon of kosher salt, and a palmful of dried thyme plus oregano. Spread maybe 3/4 of an inch deep in a large pan and roasted at 400F for 25-ish minutes, mixing regularly until I got the texture I wanted. The colors were beautiful and the dish was so delicious. Expectations exceeded! Will be making this regularly. Thank you for the recipe.

Either 450 is too hot or the cook timing is far too long. I would reduce both. What I ended up with was a brown mess and that was cutting it off after the second 6 minutes of cooking.

I used olive oil instead of avocado oil, and the resultant dish was very tasty. I will definitely make again in lieu of rice

It really helped to rotate the pans each time I took them out to stir the cauliflower, otherwise they wouldn't have cooked evenly. Watch it carefully the last few minutes, mine browned up pretty quickly! It also shrinks down quite a bit by the time they're done. Next time I might add some minced garlic.

I roasted it with Brussels Sprouts Garlic, Onions, and Habanero Peppers.

I made this exactly as directed, or at least tried to, because cooking the cauliflower rice in the oven seemed like a great idea. HOWEVER, after the six minute cook period, I had to pull the trays out and stop cooking because the cauliflower was already VERY brown. I have a new oven, which heats accurately; 450 degrees is TOO HOT. If I try cooking in the oven again, I would definitely lower the temperature.

Awesome! Next version I will use at least 3 heads for my jumbo shrimp fried rice! A single head made enough rice for 3 people with green peas onions garlic minced bacon fried egg and shrimp. This will be a primo side for Thanksgiving!

This was very nasty!

I loved how this turned out! I used the Trader Joe’s frozen Organic Riced Cauliflower so it took a little longer than the recipe calls for. I also used coconut oil because I prefer the taste and I really loved how it turned out!

I can’t stand Cauliflower but this was very tasty. Added butter spray every flip but other than that stayed with recipe. Would recommend for those trying to eat healthy and add cauliflower to the menu.

I think it's ok. I mean... it taste good enough. I recommend a lower heat though. Instead of a golden brown, it kept turning black. And I don't think two heads is eight servings..... id say more like 4 or 5.

Cooked this at 400F with melted butter, 1 clove of garlic and some chopped onion, salt, pepper, chili powder and some dried chili seeds. It was very good. I probably should have cooked it a bit longer than 16 minutes, but we were too hungry to wait for another 11 minutes! I'll make again and cook it a bit longer.

Excellent, made as written!

I left out the salt and halved the recipe. Added cilantro for some extra flavor.

Wow! Such an easy recipe with a big taste. Thank you! I used my Kitchen Aid accessory to rice the cauliflower. I used olive oil because I am allergic to avocados. I will be using this cauliflower rice ecipe for many many things...such as rice and beans, Chunese fried rice and the list goes on. It is awesome by itself.

OK, it's like this: it tastes good, but the timing was way off for my newer Frigidaire gas oven. I started to smell scorching at 9 minutes (scorching around the edges but not done)! I stirred it around, letting it cool somewhat, and lowered the oven to 400, put it back into the oven for about 3 minutes in order to finish the rest of the rice. One of the two sheets I used ended up black rice, the other was rather brown, but usable. If I could get the timing and temp right, I would do this again, because it does taste good. However, after shredding one whole cauliflower (for two of us) I ended up with a very small serving bowl of usable rice. Good thing cauliflower was on sale this week! Funny.

Flavor is good, but we do like roasted veggies. However, for cauliflower rice, we didn't care for it. Not sure if I roasted a little too long, but the texture of what I was hoping for with cauliflower rice was not there in comparison to others we have made. I would have rather just roasted cauliflower florets. Again the flavor is good, hence the 3 star rating, but we'll stick with the skillet method for cauliflower rice. Thanks for a new recipe to try though! :)

Awesome! Everyone in my family including small children loved this "rice". Warning: I made 1 large cauliflower and it only made enough for 3 small servings as it "shrinks" quite a bit..I'll love to try seasoned salts like the previous reviewer did. Thanks summiter for sharing your recipe!

Loved this vegetable dish! I only used one head of cauliflower and it was just the right amount for cooking for one person. Yes there were left overs which I used the next day. I even gave some to my puppy to give her some extra low fat vitamins and she loved it too! I will defiantly make thus easy dish again.

The cauliflower shrinks significantly when baked - who knew there was that much moisture in this veggie! I halved the recipe, and the three of us ate every last bite - so none left for a second meal as I had hoped. Will definitely make again.

I love the recipe, it's very fast, simple and tasty. I often do it with beet leaves, but I prefer using a pan instead an oven

I will totally make this again....a lot of work! But very yummy! I have allergies and cannot eat rice so this was totally worth the work!

because I need to keep mt salt intake low, I didn't add the salt. the roasted cauliflower. It was still good

It was absolutely delicious, thank you for the recipe

This. Is. Awesome! Used Olive oil & a salt free seasoning (you could flavor this so many great ways). My picky teen topped hers with Parmesan & actually ate a veggie! New staple.

So easy and so good!

Super easy! I had no idea cauliflower was so delicious

Added to stir fry and family didn't know they were eating a vegetable!

Easy recipe and great taste.

I thought this recipe really roasted the riced cauliflower a little too much. It seemed to have been roasted to almost burning it. I don't know if I did something wrong.

Fantastic!! Even my rice-loving hubby loves it. Thank you for sharing this one!

I added the salt and pepper as it was cooking and not at the end.

I made this using safflower oil because I did not have avocado oil. It was good but not great. Although it doesn't taste like rice, it is a good rice substitute for a low carb dish. This was the first time that I have tried making and eating riced cauliflower. I will try this again with some seasonings to give this more flavor.

Easy and delicious. Simple to modify to personal tastes! Thank you!!

Didn't turn out as imagined, but will try again with a tweak or two.

I regularly roast chopped cauliflower, but have never riced it. I won't do this again, but not because it wasn't delicious. We eat cous-cous often and this resembles cous-cous. Our minds were expecting cous-cous flavor & texture, but got cauliflower instead. I guess we really do eat with our eyes. We were all left unsatisfied and craving cous-cous. Weird, I know.

We really enjoyed the roasted cauliflower rice over the steamed. I added a little garlic salt and it was very tasty. Definitely worth the extra effort!

I was looking for a rice substitute for an Allrecipes "Curried Coconut Chicken" recipe by ROMA. I am on a low-carb diet so using this cauliflower rice was perfect! Thanks for sharing Dana.

As a sxa a a a Adams )%

Delish! I only cooked mine about 8 minutes, just til tender. Hubby likes texture. This will be my rice from now on!