Four ingredients is all you need to make this Roasted Cauliflower Rice recipe! Fresh, crisp cauliflower is pulsed into crumbles and tossed with garlic, sea salt and olive oil and roasted until golden brown. Serves 4 in 30 minutes.
I’m not one of those people that will tell you that cauliflower rice tastes just like regular rice. Because it does not. Not even a little. What it does do, is give you that substantial bulkiness or “filler” that rice does but with less carbs and calories. In this particular recipe, roasting the cauliflower in a hot oven with olive oil brings out the little natural sugars cauliflower has and caramelizes it, giving it a toasty flavor.
So so good.
This is my go- to and favorite method for preparing cauliflower rice. I make it all the time and it is so flavorful and simple.
To make this Roasted Cauliflower Rice you will need:
- olive oil spray
- a large head of cauliflower
- garlic powder
- kosher salt
Start by cutting up one large head of cauliflower into florets.
Then, while working in batches, pulse until the cauliflower is in small crumbles. Transfer to a bowl and repeat with the remaining cauliflower.
Next, spray a rimmed baking sheet with olive oil. Tip the cauliflower out onto the pan, season with a couple pinches of kosher salt and 5 to 6 shakes of garlic powder.
Toss to combine and spread out evenly. Spray the cauliflower one last time before sliding the pan onto the bottom rack of your preheated oven.
Then roast for 10 minutes.
Next, remove, toss and spread back out before roasting for an additional 10 minutes. Repeat this step one more time, for a total of 30 minutes, or until the cauliflower rice is golden brown.
That’s it! Whether tucked into lettuce wraps or under your favorite stir-fry, this is a delicious side dish for really anything. And did I mention it’s SO simple?
What’s better than cauliflower rice? Roasted cauliflower rice. Be sure to stay tuned because tomorrow I’ll be sharing a recipe that this is perfect with and it’s both easy, delicious and healthy.
Click Here for more cauliflower and cauliflower rice recipes!
Enjoy! And if you give this Roasted Cauliflower Rice recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Roasted Cauliflower Rice
- 1 large cauliflower
- olive oil spray
- 3 shakes garlic powder
- kosher salt, to taste
- Preheat your oven to 450°.
- In your food processor fitted with the blade attachment, work in batches pulsing cauliflower florets until small pieces form.
- Spray a rimmed metal baking sheet with oil before adding the riced cauliflower.
- Season with a few (about 5 to 6) shakes of garlic powder and season with a few pinches kosher salt. Stir to combine.
- Use a rubber spatula to spread the cauliflower rice in an even layer. Spray the cauliflower rice one last time before sliding the pan onto the bottom rack of your preheated oven and roast for 10 minutes.
- Remove, stir and rotate the pan. Roast for another 10 minutes.
- Repeat one last time, for a total of 30 minutes.
- Serve immediately.
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Do you think I could use frozen cauliflower? I used my last head of fresh last night and want to make a stir fry tonight. Thanks!
Hi Sue! I would think so. Maybe blot out any extra moisture from thawing beforehand. Enjoy!
This is my new favorite rice substitute. Much less messy than doing it on the stove – thank you!
I think 450 degF is too high for the oven temperature – for me, this resulted in a lot of burned-black cauliflower. A slightly lower temperature – between 400-425 degF – produced better results.
Oh no, sorry to hear that Angela!
Do you think I could roast the cauliflower florets first and then pulse it in to the rice size tiny bits after it is roasted?
If you do that I think it would turn into a mushy mess.
My husband who hates cauliflower rice, liked this one so it’s my only recipe now and it’s so much easier than all the others I’ve tried.
It’s okay , probably won’t make again