Rating: 4.5 stars
61 Ratings
  • 5 star values: 41
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1

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.

Recipe Summary

prep:
20 mins
cook:
27 mins
total:
47 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Line 3 baking sheets with aluminum foil and lightly spray with cooking spray.

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  • 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.

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

59 calories; protein 2.8g; carbohydrates 7.6g; fat 2.8g; sodium 261.1mg. Full Nutrition
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