Not quite as grainy and hard as real rice, cauliflower rice, nevertheless, makes a great rice substitute for those on paleo diet. This recipe presents an oven method of making cauliflower rice. It can also be done stove top when you simply fry little cauliflower pieces in some oil until they turn golden brown. Whichever method you prefer, try making this as a side dish or incorporate into stuffed peppers recipe. A little warning – cauliflower rice is very light in texture, it also sort of shrinks a little when you make it in the oven. One head of cauliflower makes approximately only 2 servings of rice (side dish portion).
- Prep Time
- Cook Time
- Difficulty Level Easy
- 1 head cauliflower
- 1 Tsp coconut oil, melted
- salt & pepper
- Preheat oven to 425 degrees F.
- If you have a food processor, chop cauliflower into florets, remove the stems. Process in food processor by pulsing until the cauliflower looks like rice. Alternatively, you can use a handheld shredder over a big bowl and 'shave' cauliflower head a side at a time. Finally, the most tedious way, is to simply keep chopping cauliflower until you reduce it to small pieces. Dont't worry if the pieces are slightly bigger than rice grains, they will shrink a little in the oven.
- Toss the cauliflower rice in a bowl with coconut oil. Add salt & pepper to taste.
- Line a baking sheet with aluminum foil. Place cauliflower onto the sheet, spread evenly to form a uniform layer. Roast for 30 min. Check half way and if you see that pieces have browned, mix with a wooden spoon to prevent burning.
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