Cauliflower Rice – Doing It The Right Way

I had been hearing a lot about cauliflower rice and wanted to give it a try. So, I bought a package and proceeded to following the instructions on the back and it turned out to be awful. Smelled like cabbage and was too soft and watery. Very unappetizing.

Not one to be put off by one bad recipe, I gave it some thought and stumbled across the idea of roasting it in the oven and voila, it was amazing.

As I have noticed with a lot of the vegetables in that family, like broccoli and Brussels sprouts, they need to be able to roast in the oven to release the compounds that make them smell unpleasant.

We probably have this three nights a week. You can also add all sorts of additional ingredients to make it even better. This is always a good sign. 

Ingredients

1 32oz package of Cauliflower Rice
3 Tbsp Olive Oil
1 tsp Sea Salt, or to taste.
Freshly ground Black Pepper
Chili Flakes to taste
Parchment Paper

Preheat your oven to 425F, and while the oven is heating, pour the cauliflower rice into a large bowl and add the olive oil and toss to mix well and then add the sea salt, black pepper and chili flakes and toss again.


Turn it out onto a half sheet pan lined with parchment paper. Into the oven and bake for 30 minutes, giving it a stir half way through. I find the parchment paper really helps to crisp up the rice and give it a nice nutty flavor.


Remove from the oven and serve immediately. 


Optional Ingredients 


Garlic

Lemon
Chili Paste
Fish Sauce
Green Onions
Chopped Pecans

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