Cauliflower Rice With Roasted Veggies Recipes

HEALTHY CAULIFLOWER RICE

Steps:

• Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
• Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.
• Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.

GOLDEN CAULIFLOWER RICE WITH GARDEN VEGETABLES

Steps:

• Heat oil in a 12-inch nonstick skillet over medium heat. Add onion to the hot oil and saute for about 1 minute. Add carrots, green beans, mushrooms, and bell pepper. Cook and stir for 3 to 4 minutes.
• Stir riced cauliflower, garlic, turmeric, paprika, curry powder, salt, and pepper into the skillet. Continue cooking and stirring over medium heat until vegetables reach desired texture, about 5 minutes.
• Serve warm garnished with almonds and parsley.

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.