Oven Roasted Cauliflower Rice
I’m back to my low-carb diet because I gained a little weight :O This oven-roasted cauliflower “rice” is a popular faux rice menu item for weight-watchers. To me, the texture of this cauliflower rice actually resembles couscous more than rice, and it certainly can’t fool me that it is a carb. But having said that, I am happy to eat it as a carb substitute occasionally since it is delicious, nutritious & quite filling.
Even though this is low-carb, I made it more sinful by mixing in some butter and parmesan cheese powder into the “rice”. If you want “plain rice” you can always skip all of that.
While there are other ways to cook this (such as stir-fry or microwave), baking in the oven is my favourite method, because together in the same oven I’ll be roasting something else such as salmon papillote or baked chicken stew to go with it. It’s really too sad to eat just cauliflower rice on its own in my greedy opinion.
More Low-Carb Recipes:
- Guacamole (Avocado Dip) Recipe
- Bacon Wrapped Enoki Mushroom Recipe
- Tonjiru (Japanese Pork and Vegetable Miso Soup) Recipe
As I’ve always believed, the idea of a diet to me is never to starve oneself, always eat well until satiated, but taking more care to reduce one’s carbs and sugars intake. This faux rice is really helpful for that.
Stay in touch on Instagram
Don’t Miss a Recipe!
Receive new recipes updates in your email box:
This cauliflower rice is a fast and easy recipe. Trim cauliflower into florets removing most of the thick core.
Pulse them in a food processor until they resemble couscous or coarse breadcrumbs texture.
Transfer to a baking dish. Add extra-virgin olive oil, seasonings and coin niblets. Combine the contents evenly with a spatula.
I like to season the cauliflower with garlic powder, onion powder and garlic salt*. They are a time saver and I use them for almost every bit of cooking. As substitution, you can use fresh minced garlic, finely chopped onion, regular sea salt or omit them entirely.
Bake the cauliflower in the oven for 10 minutes. Optional: add butter and cheese while the baked cauliflower is still hot.
Stir in chopped spring onions (or parsley) for extra colour and flavour.
Tip: For drier “rice”, spread the seasoned cauliflower a thin layer in a cookie tray, or two smaller trays instead. Roast for 5 minutes longer than the time indicated in the recipe.