Recipe By Dana Sterling
Rating
Published Mar 7th
Prep 20m Cook 27m Additional - Ready In 47m
Servings 8 servings Calories 59.4

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 Ingredients

  • cooking spray
  • 2 heads cauliflower, cut into 1/2-inch pieces
  • 1 ½ tablespoons avocado oil
  • ¾ teaspoon salt, divided

Cooking Directions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Line 3 baking sheets with aluminum foil and lightly spray with cooking spray.
  2. 2 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.
  3. 3 Drizzle avocado oil over cauliflower "rice"; toss until well-distributed.
  4. 4 Spread 2 1/2 cups of the rice in an even layer on each lined baking sheet.
  5. 5 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.
  6. 6 Season each sheet of roasted rice with 1/4 teaspoon salt and place in a large container.

Nutrition Facts

  • Calories 59.4
  • Carbohydrate 7.6 g
  • Fat 2.8 g
  • Fiber 3.6 g
  • Protein 2.8 g
  • Saturated Fat 0.3 g
  • Sodium 261.1 mg
  • Sugar 3.5 g

Chef's Notes

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.

Reviews

  1. 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 - Read more ...
  2. 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.
  3. I used olive oil instead of avocado oil, and the resultant dish was very tasty. I will definitely make again in lieu of rice
  4. 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.
  5. 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 - Read more ...
  6. 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.
  7. 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.
  8. 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 - Read more ...
  9. 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.
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