Roasted Cauliflower Rice

Roasted Cauliflower Rice is an easy-to-make side dish with notes of garlic, onion, and rosemary.

My world changed when I discovered cauliflower rice. And no, I don’t just mean my cooking world; I mean, MY WORLD. That’s because I no longer have to rely on traditional grain rice. Don’t get me wrong: An aromatic bed of jasmine rice is lovely with so many dishes, but cauliflower rice has a key advantage. Not only does it taste incredible, but it is so healthy I don’t mind serving it to my family more than once a week—which is usually the frequency I serve white rice.

And when you roast that cauliflower rice? Your taste buds will sing. The only question left to answer is: What do you serve it with? The rice itself I tend to keep pretty simple. Just some garlic powder, onion powder, and a fresh herb or two is all it needs. As for what the rice will share the plate with? That’s where the fun begins. Few sides are tasty enough to be eaten by themselves but neutral enough that they can be served with any number of entrées without overpowering the star of the plate. But roasted cauliflower rice can do it.

Think I was exaggerating when I said it changed my world? If anything, it was an understatement.

Is This Roasted Cauliflower Rice Healthy?

Yes, very! Cauliflower is low in calories, carbs, and fat, and is chock-full of nutrients, including vitamin C, vitamin K, folate, and fiber—making it an ideal substitute for traditional rice. I add a few glugs of olive oil to this recipe as well, which is rich in heart-healthy monounsaturated fats. Even more health benefits for the win.

This recipe is also suitable for numerous diets, including low-carb, keto, gluten-free, vegetarian, vegan, Paleo, and Whole30.

Making Cauliflower Rice

There are a number of techniques you can use to make cauliflower rice. It really depends on what tools you have at your disposal. Here are some common methods:

• Food processor: This is ideally how you would make your cauli rice, presenting the easiest and fastest method. Cut your cauliflower into florets, then add them to the processor bowl. Pulse in short bursts until you have a rice-like consistency. Don’t overdo it, or you’ll end up with mush.
• Box grater: Don’t have a food processor? No biggie. Cut your head of cauliflower into large chunks and run them over the medium-sized holes of your box grater.
• Knife/cutting board: Yep, you have one more option if a food processor and a box grater elude you. Just use a little bit of elbow grease to finely chop up your florets until they reach the desired consistency.

Serving Suggestions

One of the (many) great things about roasted cauliflower rice is that it goes well with any number of entrées. I usually serve it with a meat dish, be it Sheet Pan Za’atar Chicken Thighs, Braised Beef Short Ribs, or a fish dish, like this Asian Salmon (With Soy And Ginger). Want to keep it veggie friendly? Pair it with this Easy Bok Choy recipe—it works as a whole meal or as two sides that complement each other really well.

Recipe