Cauliflower Rice With Roasted Veggies Recipes

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ROASTED CAULIFLOWER "RICE"



Roasted Cauliflower

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.

Provided by Dana Sterling

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Rice

Time 47m

Yield 8

Number Of Ingredients 4

cooking spray
2 heads cauliflower, cut into 1/2-inch pieces
1 ½ tablespoons avocado oil
¾ teaspoon salt, divided

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line 3 baking sheets with aluminum foil and lightly spray with cooking spray.
  • 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.
  • Drizzle avocado oil over cauliflower "rice"; toss until well-distributed.
  • Spread 2 1/2 cups of the rice in an even layer on each lined baking sheet.
  • 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.
  • Season each sheet of roasted rice with 1/4 teaspoon salt and place in a large container.

Nutrition Facts : Calories 59.4 calories, Carbohydrate 7.6 g, Fat 2.8 g, Fiber 3.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 261.1 mg, Sugar 3.5 g

GOLDEN CAULIFLOWER RICE WITH GARDEN VEGETABLES



Golden Cauliflower Rice with Garden Vegetables image

The next time you need a vegan dish, or a veggie side, try this tasty combination of frozen riced cauliflower, a medley of veggies, and a variety of spices. It contains lots of antioxidants, and not too many carbs! It works as a vegan main dish with the addition of a salad and some naan. It also works as a sub for rice with almost any type of meat. Bonus: Lefties are great, too!

Provided by Bibi

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Rice

Time 25m

Yield 6

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
½ cup chopped onion
½ cup julienned carrots
½ cup French-cut green beans
½ cup diced fresh mushrooms
¼ cup thinly sliced red bell pepper
1 pound frozen riced cauliflower
1 tablespoon minced fresh garlic
1 teaspoon ground turmeric
¼ teaspoon sweet paprika
⅛ teaspoon curry powder, or to taste
salt and ground black pepper to taste
2 tablespoons blanched slivered almonds
1 pinch chopped fresh parsley, or to taste

Steps:

  • Heat oil in a 12-inch nonstick skillet over medium heat. Add onion to the hot oil and saute for about 1 minute. Add carrots, green beans, mushrooms, and bell pepper. Cook and stir for 3 to 4 minutes.
  • Stir riced cauliflower, garlic, turmeric, paprika, curry powder, salt, and pepper into the skillet. Continue cooking and stirring over medium heat until vegetables reach desired texture, about 5 minutes.
  • Serve warm garnished with almonds and parsley.

Nutrition Facts : Calories 89.8 calories, Carbohydrate 7.9 g, Fat 5.8 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 52.9 mg, Sugar 1.6 g

VEGGIE CAULIFLOWER FRIED RICE RECIPE BY TASTY



Veggie Cauliflower Fried Rice Recipe by Tasty image

Here's what you need: cauliflower, onion, red bell pepper, green bell pepper, yellow bell pepper, mushroom, salt, pepper, eggs

Provided by Alvin Zhou

Categories     Dinner

Yield 3 servings

Number Of Ingredients 9

1 head cauliflower
½ onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
2 cups mushroom, sliced
2 teaspoons salt
1 teaspoon pepper
3 eggs, beaten

Steps:

  • Remove all leaves and cut the cauliflower into small florets.
  • Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
  • In a large saucepan over medium-high heat, cook onions, bell peppers, mushrooms, salt, and pepper until vegetables are tender but not soft.
  • Add the cauliflower rice. Cook for about 3-4 minutes until the vegetables are incorporated evenly into the cauliflower.
  • Spread the rice towards the edge of the pan, creating a well in the center. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
  • Fold the eggs into the rice.
  • Enjoy!

Nutrition Facts : Calories 222 calories, Carbohydrate 29 grams, Fat 7 grams, Fiber 8 grams, Protein 15 grams, Sugar 12 grams

RICE WITH ROASTED CAULIFLOWER



Rice With Roasted Cauliflower image

A rice and roasted cauliflower dish that contains layers of delicious flavors. Roasting the cauliflower concentrates the vegetable's flavor and softens it to a buttery tenderness. The cauliflower is tossed with chili spiced rice and topped with fresh green onion to create perfect harmony in every bite. From Ad Hoc Restaurant.

Provided by gailanng

Categories     Long Grain Rice

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 head white cauliflower, cut into florets
2 tablespoons canola oil or 2 tablespoons vegetable oil
salt
pepper
1 pinch curry powder
6 cups water
1 cup long grain, rice
1 teaspoon red chili pepper flakes
2 teaspoons extra-virgin olive oil
2 tablespoons butter, room temperature
1/4 cup chopped green onion

Steps:

  • Heat the oven to 400 degrees.
  • In a large bowl, toss the cauliflower with the vegetable oil and season with salt and a pinch of pepper.
  • Place the cauliflower in a foil-lined roasting pan (reserve the bowl for Step 6) and roast until the cauliflower is a deep brown and tender throughout when pierced with a knife, 20 to 25 minutes, tossing every few minutes for even coloring and cooking. Remove the cauliflower from the oven and reduce the oven temperature to 250 degrees.
  • While the cauliflower is roasting, cook the rice: In a large saucepan, add the water and a generous pinch of salt and bring to a boil over high heat. Stir in the rice and chili flakes and reduce the heat to a gentle simmer. Cook the rice just until tender, about 15 minutes. Drain the rice well, then spread the rice in a thin shallow layer in a large baking dish. To prevent sticking, I'd spray or lightly grease the bottom of the baking dish.
  • Place the rice in the oven to dry out for 5 minutes. Remove, then stir in the olive oil. Taste and adjust seasoning as desired with salt and pepper.
  • Place the cauliflower back in the bowl and toss with the curry powder. Taste and season, if desired, with additional salt and pepper.
  • Gently stir in the warmed rice and butter, tossing until the butter is melted and evenly coats the rice and cauliflower. Stir in the green onions and serve immediately.

Nutrition Facts : Calories 103.4, Fat 10.2, SaturatedFat 3, Cholesterol 10.2, Sodium 63.7, Carbohydrate 3, Fiber 1.2, Sugar 1.1, Protein 1.1

CAULIFLOWER RICE WITH ROASTED VEGGIES



Cauliflower Rice With Roasted Veggies image

What I like most of this recipe is the versatility. You can use what ever vegetables you have in the house. I do prefer roasting the veggies first and then adding them to the rice while cooking. Play with this recipe and make it the best for you and your family. Pictures to come.

Provided by shadowgirl...

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 head cauliflower
2 teaspoons olive oil
1/2 red pepper
1/4 small onion
2 stalks celery
1/2-1 teaspoon onion powder
1/2-1 teaspoon garlic powder
1/2-1 teaspoon cracked fresh pepper
2 teaspoons no sodium chicken broth (optional)
1/4 cup golden raisin
1/4 cup blue cheese, crumbles (optional)

Steps:

  • Chop cauliflower small enough to fit in a food processor. (I think it's easier to do in batches) Process until rice consistency. Set aside.
  • Chop pepper, onion and celery.
  • Heat saute' pan with olive oil over medium heat and add peppers, onions and celery. Sauté until soft.
  • Add cauliflower, garlic powder, onion powder and fresh cracked pepper.
  • Raise heat and stir. You want the cauliflower to become golden. About 5-7 minutes. For a juicer texture, now add the chicken broth. Not necessary though.
  • Add raisins and saute' a few more minutes until cauliflower is golden to your taste.
  • Now is the time to add the blue cheese crumbles if desired. Parmesan works great as well.
  • Cook a minute while tossing. You are now ready to eat.

Nutrition Facts : Calories 64.4, Fat 1.9, SaturatedFat 0.3, Sodium 41.7, Carbohydrate 11.4, Fiber 2.8, Sugar 6.2, Protein 2.4

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