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