Cauliflower rice is a great low-calorie dish to have in your arsenal especially if you are eating low-carb. Super low in carbs, yet such a satisfying dish you will forget it's made from a vegetable and not a grain.
There are two reasons I opted for roasted riced cauliflower in place of sauteed:
1) more flavor and
2) better texture.
The ingredient list now reflects the servings specified
Directions
Cook's Note:
You can absolutely do this with just 2/3 a raw cauliflower (that would be about 1 batch). I always make a lot of this and freeze some as it's a big staple in my kitchen - super low-calorie, delicious, and healthy.
Nutrition Facts
Per Serving:
59 calories; protein 2.8g; carbohydrates 7.6g; fat 2.8g; sodium 261.1mg.
Full Nutrition
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. Read More
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. Read More
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. Read More
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. Read More
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. Read More
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. Read More
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. Read More
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. Read More
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. Read More
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. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
