Roasted Cauliflower Rice

A lot of paleo dieters , or clean eating lifestyle writers will tell you that they adore cauliflower rice. They will say that it’s a lower carbohydrate, lower calorie, grain-free alternative to white rice, they’ll tell you that it’s just as delicious too! Folks. I’m not going to say that. White rice is freaking delicious and I love a steaming hot, buttered, salted, aromatic long grain white rice, wait a minute what was I saying? Right. The handy dandy rice alternative. Cauliflower is lower in carbs and calories, and it is a great low starch alternative to rice or potatoes. Is it the same as potatoes or rice? Absolutely not. Is it delicious and worth making from time to time?

Yes! Cauliflower is really versatile and can be used in a huge collection of recipes. Cauliflower goes especially well with buttery, cheesy flavors, and these are my favorites because it makes cauliflower somewhat similar to the stick to your ribs recipes I’m accustomed to. For those who are dairy free, even if just for a short period of time, its good to know that cauliflower is also good with lemon, capers, tomato sauce, cumin and garlic.

I’m not always eating perfect, I’m not always working out as often as I should, but I’m working to live a healthy lifestyle every single day. They say that nothing cheap and easy is worth having, especially when food is concerned, but cauliflower rice is exactly that. Cauliflower is a fraction of the cost of other vegetables and its a great source of nutrients. If you have a toaster oven you can pop some in on the hottest setting and have roasted cauliflower in minutes!

Roasted Cauliflower Rice

Already riced cauliflower is available almost every place that sells food these days. You can find it in the fresh produce isle near the cole slaw and salad mixes, or even in the freezer section of well stocked grocers. I buy whole cauliflower because its cheapest, and its basically all they sell at Aldi. (I did say almost everywhere.) You can pulse cauliflower florets in a food processor until it’s a fine texture similar to rice or couscous , you can use a box grater, or if your lazy like I am, you can take your chefs knife and chop it until you don’t feel like chopping it any longer. This recipe is simply prepared with salt, pepper and ghee but you can add a wide variety of flavors. (typically variations you would add to rice like taco seasonings, herbs, pestos or sauces go well. I like cumin and tahini, cajun seasoning or even old bay!) The key to good cauli-rice is actually slightly undercooking it. It will cook even after you turn off your burner or remove your tray from the oven, so timing it to be slightly under is best. Keeping a little bit of texture prevents soggy steamed cauliflower.

  • Riced Cauliflower
  • Ghee
  • Salt, Pepper, Additional spices and herbs

Preheat oven to 550 Degrees F. Rice cauliflower or lay purchased riced cauliflower out on a baking sheet in a single layer. Bake for 10 minutes or until cooked thoroughly. Once the cauliflower is tender, Remove it from the oven. (if you are going to add cheese this is when you do it) Set the oven to BROIL HIGH. Broil until golden brown.