Roasted Cauliflower Rice

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!

Course Side Dishes

Cuisine American

Keyword roasted cauliflower rice

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 100kcal

Author Karly Campbell

Ingredients

1 medium head cauliflower see note
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon cracked pepper
fresh herbs for garnish

Instructions

Preheat oven to 425 degrees.
Add the cauliflower rice, oil, and seasonings to a large, rimmed sheet pan. Stir to coat the cauliflower in the oil and seasonings.
Spread the rice out into an even layer and bake for 25-30 minutes, stirring every 10 minutes, or until the cauliflower is as browned as you’d like.
Sprinkle with fresh herbs, such as parsley, dill, or basil before serving.

Video

Notes

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.

Nutrition