Roasted Cauliflower “Rice”
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.
- Cooking spray as required
- 2 heads cauliflower cut into 2 cm pieces (use the stems as well)
- 3 tbsp Latasha’s Kitchen Chilli Oil
- 1 tsp sea salt
- Preheat oven to 230˚C.
- Line 3 baking trays with aluminium foil and lightly spray with cooking spray.
- 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.
- Drizzle Latasha’s Kitchen Chilli Oil over cauliflower rice and toss until well combined.
- Spread 2-3 cups of the rice in an even layer on each lined baking sheet.
- 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.
- 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