Roasted Cauliflower Rice
A healthy diet shouldn’t rob you of flavor! Luckily, there’s Roasted Cauliflower Rice—an easy-to-make side dish that elevates the cauliflower with garlic, onion, and rosemary.
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My world changed when I discovered cauliflower rice. And no, I don’t just mean my cooking world; I mean, MY WORLD. That’s because I no longer have to rely on traditional grain rice. Don’t get me wrong: An aromatic bed of jasmine rice is lovely, but cauliflower rice not only tastes incredible, it is so healthy, so I don’t mind serving it to my family more than once a week, which is usually the frequency I serve white rice.
And when you roast that cauliflower rice? My taste buds sing. The only question left to answer is, what do I serve it with? The rice itself I keep simple. Just some garlic powder, onion powder, and a spice or two is all it needs. As for what the rice will share the plate with? That’s where the fun begins. Few sides are tasty enough to be eaten by itself but neutral enough that it can be served with any number of entrees without overpowering the star of the plate. But roasted cauliflower rice can do it.
Think I was exaggerating when I said it changed my world? If anything, it was an understatement.
Is Roasted Cauliflower Rice Healthy?
Yes, cauliflower is low in calories, carbs, and fat, and is chock full of nutrients, making it an ideal substitute for traditional rice. It’s suitable for numerous diets, including low-carb/keto, gluten-free (inspect the ingredients of the powders to make sure), vegetarian, vegan, paleo (again, inspect those powders), and whole30.
How Do I Make Cauliflower Rice?
There are a number of techniques you can use. It really depends on what you have at your disposal.
- Food Processor: This is ideally how you would make your rice, presenting the easiest and fastest method. Cut your cauliflower into florets then add them to the processor bowl. Pulse in short bursts or you may overdo it and end up with mush.
- Box Grater: Don’t have a food processor? No biggie. Cut your head of cauliflower into large chunks and run them over the medium-sized holes of your grater.
- Knife/Cutting Board: Yep, you have one more option if a food processor and a box grater elude you. Just use a little bit of elbow grease to chop up your florets until they reach the desired consistency.
INGREDIENTS
- 4 cups cauliflower rice
- 3 tbsp olive oil
- ½ tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 tbsp rosemary, chopped (optional)
INSTRUCTIONS
Prep
Preheat the oven to 350°F.
Mix
In a large bowl add the cauliflower rice with the olive oil, garlic powder, onion powder, salt, pepper, and chopped rosemary. Use a spoon to mix it all together until the rice is covered.
Bake
Spread it onto a baking tray and bake for 20 minutes (when the rice is golden brown), stirring halfway.
DEVOUR!
FAQs & Tips
How do I store roasted cauliflower rice?
Let the rice cool completely then store in an airtight container (a Ziploc bag works well here) in the fridge for up to 4 days. You can also freeze it. If you’re using resealable bags, try to remove as much air as possible first. It should keep for a month. Let it thaw in the fridge when it comes time to cook. Add some olive oil if you think it needs some lubrication. It can be reheated in the microwave or stovetop (though I recommend the latter).
How do I prevent my rice from getting soggy?
Once you’ve made your rice, place it all between paper towels and press down firmly. This should squish out any residual moisture and reduce the odds your rice will be a soggy mess.
Does cauliflower rice actually taste like white rice?
Ah, a newbie. So you may think the two can’t be less similar but that’s where you’re wrong. They’re both neutral-tasting and let you personalize the taste with your favorite spices. They also bear a similar texture, so once you take a bite, you won’t notice a difference.
Can I buy store-bought cauliflower rice?
If you’re asking whether it exists, then yes, it does. You can usually find it in either the produce or frozen sections. It’s a viable option for when the convenience outweighs the homemade touch.
What should I look for when buying cauliflower?
You want cauliflower that is a consistent, creamy white color with no brown or yellow spots. Check out those leaves. Do they sport a deep green and look vibrant, not wilted? Feel the florets. They should be firm, not spongy.
Serving Suggestions
One of the (many) great things about roasted cauliflower rice is that it goes well with any number of entrees. I usually serve it with a meat dish, be it Baked Chicken Thighs (with za’atar), Braised Beef Short Ribs, or a fish dish, like this Asian Salmon (with soy and ginger). Want to keep it veggie friendly? Pair it with this Easy Bok Choy recipe—it works as a whole meal or as two sides that complement each other really well.
Roasted Cauliflower Rice
A healthy diet shouldn’t rob you of flavor! Luckily, there’s Roasted Cauliflower Rice—an easy-to-make side dish that elevates the cauliflower with garlic, onion, and rosemary.
Servings 4
Calories 139kcal
Ingredients
- 4 cups cauliflower rice
- 3 tbsp olive oil
- ½ tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 tbsp rosemary chopped (optional)
Instructions
- Preheat the oven to 350°F.
- In a large bowl add the cauliflower rice with the olive oil, garlic powder, onion powder, salt, pepper, and chopped rosemary.
- Use a spoon to mix it all together until the rice is covered.
- Spread it onto a baking tray and bake for 20 minutes (when the rice is golden brown), stirring halfway.
Nutrition
Calories: 139kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 340mg | Potassium: 499mg | Fiber: 4g | Sugar: 3g | Vitamin A: 32IU | Vitamin C: 78mg | Calcium: 51mg | Iron: 1mg
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