Cauliflower Rice Recipe
Riced cauliflower roasted with salt and pepper (GF, V)
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Ingredients
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Cauliflower rice
Method
Cauliflower rice
Prepare cauliflower
Preheat the oven to 425°F (220°C). Remove outer leaves and core from the cauliflower heads. Cut cauliflower into large florets. Working in batches, pulse florets in a food processor until they resemble coarse rice — aim for small, evenly sized granules but avoid overprocessing into a puree. If you don't have a food processor, grate florets on the large holes of a box grater.
Dry and season
Spread the riced cauliflower on a clean kitchen towel or several layers of paper towel and press to remove excess moisture. Transfer the dried riced cauliflower to a large bowl. Drizzle with 2 tablespoons olive oil, then sprinkle the kosher salt, black pepper, and garlic powder (if using). Toss thoroughly with a spatula or your hands until evenly coated.
Roast
Line a large rimmed baking sheet with parchment paper or lightly oil it. Spread the seasoned cauliflower rice in an even single layer, leaving small gaps so steam can escape (do not crowd). Roast in the preheated oven for 12–18 minutes, stirring once or twice at 6–8 minute intervals, until the rice is tender and has some light golden-brown edges. If you prefer a drier, slightly crisp texture, roast up to 20 minutes, watching carefully to avoid burning.
Finish and serve
Remove the tray from the oven. Taste and adjust seasoning with additional salt and pepper if needed. Stir in lemon zest (if using) and sprinkle with chopped parsley. Serve warm as a gluten-free, vegan side.