"What do you do to keep the riced cauliflower from tasting like a slightly solid form of boiled water?" This is a message from my friend Marci after she read my recipe for Spring Vegetable Mishmash. I've been swapping out cauliflower rice for regular rice recently as I have evidence that consuming rice too often has led to some recent autoimmune flare-ups. Cauliflower rice is also popular with people who follow a Whole30 or a Paleo diet or an autoimmune protocol. I definitely feel better after eating cauliflower rice versus eating traditional rice.
However, Marci's question brought up a good point and that is cauliflower rice can sometimes taste like just a bunch of wet styrofoam pebbles. Frankly, food should taste good, especially healthy food. Through trial and error, I have found that roasting cauliflower rice produces the most flavor. It's an easy cooking method and takes as much or less time to make as traditional rice.
Here are the ingredients for it, if you are not starting with a whole head of cauliflower, plus what it looks like spread in the pan:
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Roasted Cauliflower Rice
Serves 3-4
One large head of cauliflower or 16-ounces of riced cauliflower
2 Tablespoons of grapeseed oil, avocado oil, or coconut oil (melted)
Preheat your oven to 425 F. Brush a baking sheet with the oil.
If you are using a whole head of cauliflower, wash it, cut off the lower stem and all leaves. Cut it into eight parts. Place in the bowl of a food processor with the blade attachment. Pulse 10 times for 5-10 seconds until the cauliflower is reduced to very small chunks.
Spread the cauliflower on the prepared baking sheet. Bake for 10 minutes. Remove from the oven. Stir the cauliflower so the bits browning on the edges are well incorporated back into the middle. Spread so the cauliflower is evenly distributed. Bake for another 10 minutes or so until some of the cauliflower is becoming golden brown. You’ll notice that roasting the cauliflower rice has caused it to shrink.
Use as a base for any dish that calls for rice.
Nutritional awesomeness: A half cup of cooked cauliflower is an excellent source of Vitamin C, even after accounting for Vitamin C loss during the cooking process (source). For a better understanding of how the cooking process can alter the nutrient content of fruits and vegetables click here.
Serves 3-4
One large head of cauliflower or 16-ounces of riced cauliflower
2 Tablespoons of grapeseed oil, avocado oil, or coconut oil (melted)
Preheat your oven to 425 F. Brush a baking sheet with the oil.
If you are using a whole head of cauliflower, wash it, cut off the lower stem and all leaves. Cut it into eight parts. Place in the bowl of a food processor with the blade attachment. Pulse 10 times for 5-10 seconds until the cauliflower is reduced to very small chunks.
Spread the cauliflower on the prepared baking sheet. Bake for 10 minutes. Remove from the oven. Stir the cauliflower so the bits browning on the edges are well incorporated back into the middle. Spread so the cauliflower is evenly distributed. Bake for another 10 minutes or so until some of the cauliflower is becoming golden brown. You’ll notice that roasting the cauliflower rice has caused it to shrink.
Use as a base for any dish that calls for rice.
Nutritional awesomeness: A half cup of cooked cauliflower is an excellent source of Vitamin C, even after accounting for Vitamin C loss during the cooking process (source). For a better understanding of how the cooking process can alter the nutrient content of fruits and vegetables click here.
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