Basic Roasted Cauliflower Rice
A simple, savory cauliflower rice made by roasting florets first for deeper flavor and a tender, grainy texture.
Prep 10 min · Cook 25 min · Total 35 min · Makes 4 servings
Ingredients
- 1 head of cauliflower, cut into florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley, optional
Directions
- Heat your oven to 400 degrees F (200 degrees C).
- Put the cauliflower florets into a large bowl, then pour the olive oil over them. Add salt and pepper to taste, and toss everything together until the pieces are well coated.
- Arrange the cauliflower on a baking sheet covered with parchment paper or aluminum foil. Roast for 25 minutes, giving it a stir halfway through, until the pieces are tender and browned.
- Scoop the roasted cauliflower into a food processor or blender, and pulse until it breaks down into rice-sized bits. If you would rather skip the machine, grate it on a box grater or chop it with a knife until the pieces look like small rice grains.
- Move the “rice” into a bowl, and mix in the chopped parsley if you’re using it. Serve it warm or at room temperature.