Roasted Cauliflower Rice is probably one of my very favorite paleo hacks. It’s totally up there with zucchini noodles and cabbage noodles. I think this is because rice and noodles are my comfort food, and being able to have a delicious stand-in while I’m grain-free, is every kind of awesome.
When I first started making cauliflower rice, I would do it on the stove top. But much like my adventures with bacon, I figured there had to be a better (easier!) way. And, of course there is. Now, I can pop it in the oven and go busy myself with other things. My favorite kind of cooking!
Roasted cauliflower rice doesn’t taste exactly like white rice, but it does have a nice mild, slightly nutty, flavor, and good texture to replace rice in most dishes or to eat on its own. My kids even like it, and that’s a darn good litmus test!
Roasted Cauliflower Rice, Ingredients:
- 1 head fresh cauliflower, cut into florets
- olive oil
Roasted Cauliflower Rice, Directions:
- Pulse florets in your food processor until they are about rice-sized (you may need to do this in two or three batches).
- Pour “rice” onto baking sheets (I use two sheets per head of cauliflower) and drizzle lightly with olive oil.
- Toss until olive oil is well incorporated, then spread into a thin, even layer.
- Roast on the middle rack(s) at 425 degrees for 15 minutes. Toss and re-spread, then roast an additional 5-10 minutes, until cauliflower is starting to brown.