Roasted Cauliflower Rice

Low carb, healthy and vegan, this roasted cauliflower rice is simple to make and is so flavorful. Great for meal prep, there's nothing bland about this side dish.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 140kcal

Author: Betty Davies

Ingredients

1 cauliflower
1 tablespoon avocado oil (or any other oil)
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper

Instructions

Pre heat the oven to 400F / 200c.
Remove the outer leaves of the cauliflower, cut in half and remove the core. Cut into florets.
In batches, add the florets to a blender or food processor. Pulse to form rice like grains.
Line a baking sheet with parchment and add the cauliflower rice to it.
Drizzle over the oil and add the garlic powder, salt and pepper.
Mix everything together using your hands and spread the cauliflower in an even layer.
Roast in the oven for 30 minutes. Stir the rice every 10 minutes to help release the moisture and brown it evenly.

Notes

Don't over process the cauliflower. It's best to pulse it until it slowly breaks up. If you blend it, it can end up in a soggy mess!
Stir the cauliflower on the baking sheet every 10 minutes or so. This will help the moisture to escape to allow the cauliflower to roast rather than steam.
I found that 30 minutes in the oven got a really nice color, but you can leave it longer if you like it darker, or reduce the cooking time if you are in a hurry. It's quite a forgiving recipe.
If making ahead of time, cool fully before storing.

Nutrition