Best Roasted Cauliflower Rice Recipes

ROASTED WILD SALMON WITH TOMATOES, BASIL, AND CAPERS, PARMESAN-CRUSTED CAULIFLOWER, AND RICE

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Season salmon with salt and pepper. Brush lemon and herb seasoning all over both sides of salmon.
• Place salmon on prepared baking sheet. Arrange cauliflower on another baking sheet, spray with cooking spray and sprinkle with Parmesan. Roast 15 minutes, until fish is fork tender and cauliflower is golden brown and tender.
• In a medium bowl, combine tomatoes, basil and capers. Season, to taste, with salt and pepper.
• Serve 4 of the salmon fillets with tomato mixture spooned over top. Serve half of the rice and all of the cauliflower with this meal. Reserve extra salmon fillets and extra rice for other meals.

GRILLED TERIYAKI TOFU WITH ROASTED CAULIFLOWER RICE

Steps:

• Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
• Combine cauliflower florets, olive oil, garlic salt, and pepper in a large mixing bowl; mix thoroughly.
• Place cauliflower florets on the grill pan and roast for 20 minutes, mixing and turning halfway.
• Place florets in a food processor in batches and pulse into rice-sized pieces. Cover riced cauliflower and keep warm.
• Preheat Panasonic® Countertop Induction Oven to Medium-High.
• Brush a thin coat of teriyaki glaze on all sides of the tofu slices and place on the grill pan. Grill slices for 1 1/2 minutes per side.
• Serve grilled tofu over riced cauliflower topped with desired amount of teriyaki glaze. Garnish with green onions.

TORTILLA SOUP WITH ROASTED CAULIFLOWER 'RICE'

Steps:

• Preheat oven to 425 degrees. Line a sheet pan with parchment. Lay cauliflower on its side and, using a sharp chef's knife, shave off thin slices of the top of the florets so that the cauliflower falls apart into ricelike bits. Shave enough to acquire 3 cups cauliflower "rice." The volume will reduce quite a lot after roasting. Place on parchment-covered baking sheet and toss with 2 tablespoons olive oil, salt to taste, and 1 teaspoon chipotle powder or chili powder. Place in oven and roast for 15 to 20 minutes, stirring every 5 minutes, until cauliflower is thoroughly tender and some bits are lightly colored but not burnt. Remove from oven and set aside.
• Meanwhile, heat remaining olive oil in a heavy soup pot over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and chili powder and stir together for a minute, then add garlic and continue to cook, stirring, for another minute, until fragrant. Add tomatoes, stir well to deglaze bottom of pot, and cook, stirring often, until tomatoes have cooked down and smell fragrant, about 10 minutes. Add salt to taste. Add stock or broth, bring to a simmer, cover and simmer over low heat for 30 minutes.
• While soup is simmering, toast tortilla strips in batches in microwave. Place in a single layer on a plate and microwave at full power for 1 minute. Turn strips over and microwave for another minute. Repeat if necessary for 30 seconds, or until crisp and light brown. Set aside.
• Using an immersion blender, blend soup until smooth. Bring back to a simmer and stir in cilantro. Simmer for 1 minute. Taste and adjust salt. Stir in lime juice.
• Distribute toasted tortilla strips and cauliflower "rice" among soup bowls and ladle in the soup. Top with crumbled cheese and serve.

ROASTED CAULIFLOWER "RICE"

Steps:

• 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.

RICE WITH ROASTED CAULIFLOWER

Steps:

• Heat the oven to 400 degrees.
• In a large bowl, toss the cauliflower with the vegetable oil and season with salt and a pinch of pepper.
• Place the cauliflower in a foil-lined roasting pan (reserve the bowl for Step 6) and roast until the cauliflower is a deep brown and tender throughout when pierced with a knife, 20 to 25 minutes, tossing every few minutes for even coloring and cooking. Remove the cauliflower from the oven and reduce the oven temperature to 250 degrees.
• While the cauliflower is roasting, cook the rice: In a large saucepan, add the water and a generous pinch of salt and bring to a boil over high heat. Stir in the rice and chili flakes and reduce the heat to a gentle simmer. Cook the rice just until tender, about 15 minutes. Drain the rice well, then spread the rice in a thin shallow layer in a large baking dish. To prevent sticking, I'd spray or lightly grease the bottom of the baking dish.
• Place the rice in the oven to dry out for 5 minutes. Remove, then stir in the olive oil. Taste and adjust seasoning as desired with salt and pepper.
• Place the cauliflower back in the bowl and toss with the curry powder. Taste and season, if desired, with additional salt and pepper.
• Gently stir in the warmed rice and butter, tossing until the butter is melted and evenly coats the rice and cauliflower. Stir in the green onions and serve immediately.

CAULIFLOWER RICE WITH ROASTED VEGGIES

Steps:

• Chop cauliflower small enough to fit in a food processor. (I think it's easier to do in batches) Process until rice consistency. Set aside.
• Chop pepper, onion and celery.
• Heat saute' pan with olive oil over medium heat and add peppers, onions and celery. Sauté until soft.
• Add cauliflower, garlic powder, onion powder and fresh cracked pepper.
• Raise heat and stir. You want the cauliflower to become golden. About 5-7 minutes. For a juicer texture, now add the chicken broth. Not necessary though.
• Add raisins and saute' a few more minutes until cauliflower is golden to your taste.
• Now is the time to add the blue cheese crumbles if desired. Parmesan works great as well.
• Cook a minute while tossing. You are now ready to eat.