Cauliflower "rice" is a great low calorie dish to have in your arsenal especially if you are eating low carb. It has no carbs, yet it is 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

2) better texture

difficulty level: beginner

equipment needed:

  • food processor

what you need:

  • 2 medium heads organic cauliflower cut into small 1/2" pieces
  • 1.5 tbsp avocado oil or any high heat oil
  • 3/4 tsp salt divided into 3

what to do:

  • preheat oven to 450 degrees
  • line large baking sheet (oven sized) with foil
  • lightly grease(use a brush) or spray foil.
  • place cauliflower pieces in food processor, only fill food processor 1/4 of the way up, this ensures the cauliflower will be evenly "riced" without turning to mush.
  • pulse cauliflower about 8-12 times, then empty riced cauliflower into large bowl.
  • repeat process until both cauliflowers are riced, remove any large pieces, that you might see, and quickly rice those again.
  • the riced cauliflower should look like the picture below:

  • once the entire batch is riced, drizzle it with 1 1/2 tbsp oil then mix well

  • take 2.5 cups of the raw riced cauliflower and evenly spread in on the greased baking sheet. I use a silicone spatula. aim for a thin layer, no big hills or clumps.
  • put baking sheet into oven for 16 minutes
  • remove from oven, collect all the cauliflower at center of baking sheet, mix it up, and redistribute in a thin layer spread out.
  • return cauliflower to oven for another 6 minutes
  • remove from oven and again collect all the cauliflower at center of baking sheet, mix it up, and redistribute in a thin layer spread out.
  • bake 5 more minutes till cauliflower pieces look browned but not burnt.
  • remove from oven, put roasted cauliflower in large Tupperware, season with 1/4 teaspoon salt and mix.
  • repeat process with the rest of the cauliflower; for the 2 cauliflowers we riced you should do about a total of 3 batches in oven. you can absolutely do this with just 2/3 a raw cauliflower, that would be about one batch. i always make a lot of this and freeze some, this is a big staple in my kitchen, super low calorie, delicious and healthy :)