Cauliflower Rice With Roasted Veggies Recipes

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.

VEGGIE CAULIFLOWER FRIED RICE RECIPE BY TASTY

Steps:

• Remove all leaves and cut the cauliflower into small florets.
• Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
• In a large saucepan over medium-high heat, cook onions, bell peppers, mushrooms, salt, and pepper until vegetables are tender but not soft.
• Add the cauliflower rice. Cook for about 3-4 minutes until the vegetables are incorporated evenly into the cauliflower.
• Spread the rice towards the edge of the pan, creating a well in the center. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
• Fold the eggs into the rice.
• Enjoy!

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.