I used to nag my mother, “What’s for dinner?” and “I don’t know” would be the response. I declared that I would prepare a “I don’t know” dish. It came out really well. A few veggies are stacked with ground beef, potatoes, and cheese in this straightforward one-dish supper.
| Prep Time: | 20 mins |
| Cook Time: | 27 mins |
| Total Time: | 47 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- cooking spray
- 2 heads cauliflower, cut into 1/2-inch pieces
- 1 ½ tablespoons avocado oil
- ¾ teaspoon salt, divided
Instructions
- 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.
- You can absolutely do this with just 2/3 of a raw cauliflower (that would be about 1 batch). I always make a lot and freeze some as it’s a big staple in my kitchen. It’s super low-calorie, delicious, and healthy.
Reviews
Added to stir fry and family didn’t know they were eating a vegetable!
I thought this recipe really roasted the riced cauliflower a little too much. It seemed to have been roasted to almost burning it. I don’t know if I did something wrong.
I added the salt and pepper as it was cooking and not at the end.
The cauliflower shrinks significantly when baked – who knew there was that much moisture in this veggie! I halved the recipe, and the three of us ate every last bite – so none left for a second meal as I had hoped. Will definitely make again.
I made this with a large head of lavender-colored cauliflower, a small sweet potato I had lying around, one coarsely chopped onion, and maybe three large cloves of minced garlic. I shredded the cauliflower and sweet potato in the food processor. Mixed together in a large bowl along with with the garlic and onion, plus generous pours of mostly olive oil but also a dash of sesame oil, a hefty teaspoon of kosher salt, and a palmful of dried thyme plus oregano. Spread maybe 3/4 of an inch deep in a large pan and roasted at 400F for 25-ish minutes, mixing regularly until I got the texture I wanted. The colors were beautiful and the dish was so delicious. Expectations exceeded! Will be making this regularly. Thank you for the recipe.
Wow! Such an easy recipe with a big taste. Thank you! I used my Kitchen Aid accessory to rice the cauliflower. I used olive oil because I am allergic to avocados. I will be using this cauliflower rice ecipe for many many things…such as rice and beans, Chunese fried rice and the list goes on. It is awesome by itself.
This. Is. Awesome! Used Olive oil & a salt free seasoning (you could flavor this so many great ways). My picky teen topped hers with Parmesan & actually ate a veggie! New staple.
I was looking for a rice substitute for an Allrecipes “Curried Coconut Chicken” recipe by ROMA. I am on a low-carb diet so using this cauliflower rice was perfect! Thanks for sharing Dana.
Cooked this at 400F with melted butter, 1 clove of garlic and some chopped onion, salt, pepper, chili powder and some dried chili seeds. It was very good. I probably should have cooked it a bit longer than 16 minutes, but we were too hungry to wait for another 11 minutes! I’ll make again and cook it a bit longer.
I will totally make this again….a lot of work! But very yummy! I have allergies and cannot eat rice so this was totally worth the work!
I made this exactly as directed, or at least tried to, because cooking the cauliflower rice in the oven seemed like a great idea. HOWEVER, after the six minute cook period, I had to pull the trays out and stop cooking because the cauliflower was already VERY brown. I have a new oven, which heats accurately; 450 degrees is TOO HOT. If I try cooking in the oven again, I would definitely lower the temperature.
Didn’t turn out as imagined, but will try again with a tweak or two.
I love the recipe, it’s very fast, simple and tasty. I often do it with beet leaves, but I prefer using a pan instead an oven
Delish! I only cooked mine about 8 minutes, just til tender. Hubby likes texture. This will be my rice from now on!
I loved how this turned out! I used the Trader Joe’s frozen Organic Riced Cauliflower so it took a little longer than the recipe calls for. I also used coconut oil because I prefer the taste and I really loved how it turned out!
Either 450 is too hot or the cook timing is far too long. I would reduce both. What I ended up with was a brown mess and that was cutting it off after the second 6 minutes of cooking.
As a sxa a a a Adams )%
Awesome! Next version I will use at least 3 heads for my jumbo shrimp fried rice! A single head made enough rice for 3 people with green peas onions garlic minced bacon fried egg and shrimp. This will be a primo side for Thanksgiving!
I used olive oil instead of avocado oil, and the resultant dish was very tasty. I will definitely make again in lieu of rice
I made this using safflower oil because I did not have avocado oil. It was good but not great. Although it doesn’t taste like rice, it is a good rice substitute for a low carb dish. This was the first time that I have tried making and eating riced cauliflower. I will try this again with some seasonings to give this more flavor.
OK, it’s like this: it tastes good, but the timing was way off for my newer Frigidaire gas oven. I started to smell scorching at 9 minutes (scorching around the edges but not done)! I stirred it around, letting it cool somewhat, and lowered the oven to 400, put it back into the oven for about 3 minutes in order to finish the rest of the rice. One of the two sheets I used ended up black rice, the other was rather brown, but usable. If I could get the timing and temp right, I would do this again, because it does taste good. However, after shredding one whole cauliflower (for two of us) I ended up with a very small serving bowl of usable rice. Good thing cauliflower was on sale this week! Funny.