Roasted Cauliflower “Rice”

17 May 2018 By

Cauliflower Rice by Taste Magazine

Since discovering cauliflower as a great rice substitute I have experimented with a variety of other vegetables such as broccoli, carrots, sweet potato and pumpkin and sometimes in combinations.

It’s a great way to enjoy more plant food and low-calorie staples especially if you are trying to cut down on rice and pasta laden with carbs. I find it very satisfying even when dressed with coconut oil, ghee or other nut oils. Sometimes I steam the cauliflower rice, other times I sauté which takes longer. In this version, I opted for roasted cauliflower rice and find it more flavoursome and with a much better texture. I hope you enjoy it.

IngredientsLatasha's Kitchen Chilli Oil


  1. Preheat oven to 230˚C.
  2. Line 3 baking trays with aluminium foil and lightly spray with cooking spray.
  3. Meanwhile, fill a food processor ¼ of the way with cauliflower pieces. Pulse 10 times or more until cauliflower is the size of rice grains. Transfer to a large bowl. Then repeat this process with remaining cauliflower pieces until everything is used up.
  4. Drizzle Latasha’s Kitchen Chilli Oil over cauliflower rice and toss until well combined.
  5. Spread 2-3 cups of the rice in an even layer on each lined baking sheet.
  6. Roast rice until golden, about 16 minutes. Remove from oven, stir well and spread out again. Return to oven and roast for 6 minutes. Remove from oven, stir well and spread out again. Continue roasting until browned, about 5 minutes more. In all do not cook for more than 30 minutes in total.
  7. Season each sheet of roasted rice with salt, cool then store in a large container or zip lock bag for up to one week.

Image by Taste Magazine