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My review
Roasted Cauliflower "Rice"
15
Dana Sterling
"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."
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Ingredients
47 m servings 59Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (230 degrees C). Line 3 baking sheets with aluminum foil and lightly spray with cooking spray.
- Fill a food processor 1/4 of the way with cauliflower pieces. Pulse 8 to 12 times until cauliflower is the size of rice grains. Transfer to a large bowl. Repeat with remaining cauliflower pieces.
- Drizzle avocado oil over cauliflower "rice"; toss until well-distributed.
- Spread 2 1/2 cups of the rice in an even layer on each lined baking sheet.
- Roast rice until golden, about 16 minutes. Remove from oven, stir well, and spread out again. Return to oven and roast for 6 minutes. Remove from oven, stir well, and spread out again. Continue roasting until browned, about 5 minutes more.
- Season each sheet of roasted rice with 1/4 teaspoon salt and place in a large container.
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Footnotes
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 3752 Ratings
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Most helpful positive review
1/13/2017
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 d...
Most helpful critical review
4/30/2017
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...
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1/13/2017
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 d...
8/23/2017
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 mixtur...
7/1/2016
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. T...
2/17/2018
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 ...
4/30/2017
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...
11/5/2018
I used olive oil instead of avocado oil, and the resultant dish was very tasty. I will definitely make again in lieu of rice
1/21/2019
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.
4/20/2017
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...