Cauliflower Rice
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5 from 1 vote

Cauliflower Rice

Easy roasted cauliflower rice to serve with your main course of choice. This "rice" is a wonderfully healthy rice substitute for those on a grain free diet.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Gluten free, Side Dish
Cuisine: American
Servings: 4
Calories: 98kcal
Author: Sommer Collier

Ingredients

Instructions

  • Preheat the oven to 450 degrees F. Cut the cauliflower in half and remove the core and leaves. Roughly chop the cauliflower and place in the food processor. Pulse until the cauliflower is small and fine like rice.
  • Dump the cauliflower rice out onto a large rimmed baking sheet (If your baking sheet is average sized or small, use two.) Drizzle the olive oil over the top. Then mix with your hands and spread the cauliflower rice out into a thin layer. Sprinkle with salt.
  • Roast in the oven for 5 minutes. Then stir and smooth out again. Roast, another 5 minutes. Serve warm.

Notes

Sometimes I like to add a little curry, cumin, or chile powder to the cauliflower rice, depending on what I'm serving it with.

Nutrition

Serving: 1serving | Calories: 98kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 430mg | Fiber: 3g | Sugar: 3g | Vitamin C: 69.3mg | Calcium: 32mg | Iron: 0.6mg