Rice With Roasted Cauliflower Recipes

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

Ingredients

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

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

Ingredients

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

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