Description
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.
Ingredients
- cooking spray
- 2 heads cauliflower, cut into 1/2-inch pieces
- 1 ½ tablespoons avocado oil
- ¾ teaspoon salt, divided
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Line 3 baking sheets with aluminum foil and lightly spray with cooking spray.
- 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.
Prep Time: 20 mins
Cook Time: 27 mins
Total Time: 47 mins
Servings: 8