Starting with a fresh head of cauliflower makes all the difference when it comes to cauliflower rice! The texture and flavor are so much better than frozen. Then we roast the cauliflower and turn it into something nutty and golden brown with crispy bits scattered throughout. You'll want to double this one, as it's always a big hit!
Starting with a fresh head of cauliflower makes all the difference when it comes to cauliflower rice! The texture and flavor are so much better than frozen. Then we roast the cauliflower and turn it into something nutty and golden brown with crispy bits scattered throughout. You'll want to double this one, as it's always a big hit!
Some grocery stores sell fresh cauliflower rice in the produce section. This will work well in this recipe. You'll need about 20 ounces or 2 1/2 cups, but you can easily adjust the oil and seasoning as needed to fit the amount of caulilflower you're using.
If you double this recipe, which I highly recommend because it does shrink up a lot as it roasts and it's wildly popular with everyone I've served it to, you'll want to use 2 sheet pans so everything fits in a mostly even layer.
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