Roasted cauliflower rice is definitely the best way to eat cauliflower rice. I know from experience.
I must admit, at first, I was quite skeptical of cauliflower rice. My first experience with it was not a good one. It was at a local restaurant and I’m pretty sure it was just riced cauliflower with no seasoning, served raw. Since the experience, I avoided cauliflower rice like the plague, but when you’re limited on what you can eat, sometimes you just have to give things a second chance. This roasted cauliflower rice has turned my opinion around completely, thanks to my friend Annie over at Worthy Pause. She showed me how to make the best cauliflower rice, and now I eat it all the time!
I’ve found the easiest way to cut cauliflower is to remove it from the packaging and, keeping the core down on the cutting board, cut the cauliflower in half.
This way you can see the core very easily, so you’ll know exactly where to cut it out. Using a knife, cut a rectangle where the core is. You’ll need to also make a few cuts on the other side of the core to release it. Once you’ve removed the core, proceed with the same method with the other half of the cauliflower. Discard the core or save it for making homemade vegetable broth.
Once you’ve removed the core, you’ll see how easy it is to pull or cut apart the cauliflower florets so they’re ready for ricing!
My roasted cauliflower rice recipe is based on Annie’s with a few changes. It makes a tasty vegetarian meal by serving it topped with green onions, sesame seeds, a fried egg or pan-fried tofu and sriracha.
How to Make Roasted Cauliflower Rice
- 1 head cauliflower, riced*
- 2 T. avocado oil
- 1 tsp. paprika
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. turmeric, optional
- Sea salt and pepper, to taste
- Green onions, sliced
- Sesame seeds, optional
- Fried eggs (or pan-fried tofu for vegan option), if desired
- Heat oven to 425 degrees F. Prep a rimmed baking sheet (half sheet size: 13x18". If smaller you'll need more than one) with parchment.
- Pour the riced cauliflower on the prepped baking sheet, add oil and seasonings (including salt and pepper), stir to combine.
- Bake 12 minutes, stir. Return to oven and bake an additional 10-13 minutes until golden and starting to get crispy. Watch it toward the end so it doesn't burn!
- Serve with sliced green onions, sesame seeds, fried eggs or tofu and a drizzle of sriracha!
Check out my other paleo and plant paradox compliant recipes while you’re at it!