Oh. My. Goodness. I love roasted riced cauliflower. I cannot describe how good this is. I could not stop eating it (plain!) the first time I pulled it out of the oven. Adam was lucky there was enough left for dinner. It is so easy to make and it stores and reheats wonderfully. I’ve taken to making as much as I can fit on my pans and serving it with our favorite dishes. The roasted flavor goes with anything, from steak to Italian to Thai.
Ok so here it is:
Roasted Riced Cauliflower
1 head of cauliflower
1 tablespoon olive oil or avocado oil (butter and coconut oil will not work)
¾ teaspoon salt
Opt. 1 tablespoon butter
Preheat the oven to 425º. Run the cauliflower through the food processor till it is chopped into small, rice-sized pieces (this works best in 2 or 3 batches or with the grater attachment). Toss with oil and salt on a baking sheet. Spread into an even layer, and roast, stirring once or twice, for 30-40 minutes. Optional: If serving alone as a side, toss with butter and a little pepper.
I make this in two big pans with as much cauliflower as I have, about 1-2 heads per pan depending on the size (organic from the grocery store is always tiny). It reduces a lot while roasting so start with more than you think you’ll need. With my oven I go 40 minutes stirring every 20 and some of it gets a bit crispy.
Try serving with this super easy Thai Beef!
Source: Rx Primal Blog