Cauliflower rice is a great low-calorie dish to have in your arsenal especially if you are eating low-carb. Super low in carbs, yet such a satisfying dish you will forget it's made from a vegetable and not a grain. There are two reasons I opted for roasted riced cauliflower in place of sauteed: 1) more flavor and 2) better texture.
Ingredients
- cooking spray
- 2 heads cauliflower , cut into 1/2-inch pieces
- 1.5 tablespoons avocado oil
- 0.75 teaspoons salt , divided
Instructions
-
1
Preheat oven to 450 degrees F (230 degrees C). Line 3 baking sheets with aluminum foil and lightly spray with cooking spray.
-
2
Fill a food processor 1/4 of the way with cauliflower pieces. Pulse 8 to 12 times until cauliflower is the size of rice grains. Transfer to a large bowl. Repeat with remaining cauliflower pieces.
-
3
Drizzle avocado oil over cauliflower "rice"; toss until well-distributed.
-
4
Spread 2 1/2 cups of the rice in an even layer on each lined baking sheet.
-
5
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.
-
6
Season each sheet of roasted rice with 1/4 teaspoon salt and place in a large container.
Nutrition Facts
Per serving
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