Roasted Cauliflower Rice Recipes
ROASTED CAULIFLOWER "RICE"
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
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
RICE WITH ROASTED CAULIFLOWER
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
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
JERK-STYLE CAULIFLOWER WITH COCONUT RICE
Cauliflower roasted in the oven takes on a delicious, nutty flavour. Here, it is coated in a spicy jerk paste and served on brown rice with vegan-friendly coconut yogurt
Provided by Good Food team
Categories Dinner, Lunch
Time 55m
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the chilli, garlic, ginger, oil, spices and lemon juice in a small bowl with the yogurt and blitz using a hand blender until smooth. Cut the cauliflower carefully into eight, ensuring that you slice through the stalk each time as this will hold it together. Brush the spice paste over both sides of the cauliflower steaks, then arrange on a baking sheet (use two if needed) rubbed with a little oil and roast for 30 mins. Turn over and roast for 20 mins more, or until the cauliflower is tender.
- Meanwhile, put the rice in a large pan with 450ml water, the bouillon and thyme. Bring to the boil, cover and cook for 10 mins, then add the peppers and spring onions, cover again and simmer for 10-15 mins more until the rice is tender. Check towards the end that the water hasn't run dry as you may need to add a splash more. Add the beans and yogurt and warm through. If you're following the Healthy Diet Plan, serve half the cauliflower and rice, then chill the rest for another day. Will keep for up to two days in the fridge.
Nutrition Facts : Calories 415 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 12 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 1.06 milligram of sodium
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