Basic Roasted Cauliflower Rice

Basic Roasted Cauliflower Rice

Well that was embarrassing.

If you were here earlier (or received my email update this morning) this was almost a naked post. I suppose the important things were here — photo and recipe. It seemed like I dumped stuff on your porch without saying hi or telling you what it was.

The last few days have been a little overwhelming to say the least. Steve was away for 3 days at a seminar so I was flying solo while trying to get some work done and prepping for a week-long trip. He came home late Saturday night and I left for a 10-hour drive with the girls early Sunday morning. I kind of miss the guy. Luckily he’ll meet up with us on Thursday.

Driving 10 hours alone with three small children is super fun, let me tell you. Especially when none of them sleep a wink (not even the 2-year-old) and the newly potty trained one keeps claiming to go potty, but really just wants out of her seat. Seriously, the trip wasn’t that bad. They got a long pretty well, and it was only during the last couple hours that the little one really wanted to go out.

It’s good to be with my parents though. We don’t get to come out here often. Cauliflower rice reminds me of my dad. I made it once when we were out here and I told him it was a “special kind of rice”, and he — Mr. Meat-and-potatoes-hates-all-vegetables paused for a second then ate two helpings. I guess he figures I eat weird stuff so “rice” seemed safe.

We never told him what it really was.

Basic Roasted Cauliflower Rice

I actually prefer roasting my cauliflower rice to sauteeing it (like in this Mexican Chicken and “Rice” recipe). It gives it a more um… roasty flavor, for lack of a better term. Plus I think most things can be improved by roasting them. Especially vegetables.

cauliflower-rice-101-10

For more ideas on flavoring cauliflower rice, check out my post over on The Pioneer Woman: Food & Friends — ¬†How to Make Cauliflower Rice!


Basic Roasted Cauliflower Rice

Yield: Serves 4-5 as a side

Prep Time: 15 minutes

Cook Time: 25-35 minutes

Total Time: About 45 minutes

Ingredients:

  • 1 large head of cauliflower
  • 3 Tablespoons heat-safe oil (like coconut or avocado)
  • sea salt

Directions:

  1. Preheat oven to 425 degrees F.
  2. Trim the cauliflower down to 1-2 inch florets. Depending on the size of your food processor, work in batches and pulse the cauliflower until the pieces are about the size of rice grains.
  3. Transfer minced cauliflower to a rimmed baking sheet. Drizzle oil over the top and add a generous sprinkling of sea salt. Using your hands, mix everything thoroughly and spread it out in an even layer.
  4. Roast for 25-35 minutes, stirring occasionally until the cauliflower is as roasted as you like. In the photos up there, I left them for 35 minutes and then turned the oven off while I finished prepping dinner. That’s about as dark as I’ve ever roasted it. You don’t have to leave it in that long. Just leave it in until it’s lightly browned¬†if you like.
  5. Transfer to a serving bowl and serve immediately.

Nat’s Notes:

  1. Feel free to add any spices or aromatics to this! Minced onion, garlic, ginger are excellent. I’ve also tried different dried herbs and spices (cumin is great for mexi-rice). Just toss the add-ins with the cauliflower and oil before you roast it. If you add garlic, be sure not to roast it too long and stir it often so it doesn’t burn.
  2. You can double this, too! Just use one head of cauliflower per baking sheet and rotate the sheets halfway through roasting.

from Perry’s Plate