Roasted Cauliflower "Rice"
Side Dish Vegetables Roasted Vegetables
Cauliflower rice is a great low-calorie dish to have in your arsenal especially if you are eating low-carb. Super low in carbs, yet such a satisfying dish you will forget it's made from a vegetable and not a grain. There are two reasons I opted for roasted riced cauliflower in place of sauteed: 1) more flavor and 2) better texture.
Servings per recipe: 8
Calories per serving: 59
Preparation time: 20m
Total cooking time: 47m
Ingredients:
- cooking spray
- 2 heads cauliflower, cut into 1/2-inch pieces
- 1 1/2 tablespoons avocado oil
- 3/4 teaspoon salt, divided
Directions:
- 1 Preheat oven to 450 degrees F (230 degrees C). Line 3 baking sheets with aluminum foil and lightly spray with cooking spray.
- 2 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.
- 3 Drizzle avocado oil over cauliflower "rice"; toss until well-distributed.
- 4 Spread 2 1/2 cups of the rice in an even layer on each lined baking sheet.
- 5 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.
- 6 Season each sheet of roasted rice with 1/4 teaspoon salt and place in a large container.
Nutrion facts:
Total Fat | 2.8g | 4% |
Saturated Fat | 0.0g | |
Cholesterol | 0mg | |
Sodium | 261mg | 10% |
Potassium | 436mg | 12% |
Total Carbohydrates | 7.6g | 2% |
Dietary Fiber | 3.6g | 14% |
Protein | 2.8g | 6% |
Sugars | 3g | |
Vitamin A | 19IU | |
Vitamin C | 67mg | |
Calcium | 32mg | |
Iron | 1mg | |
Thiamin | 0mg | |
Niacin | 1mg | |
Vitamin B6 | 0mg | |
Magnesium | 22mg | |
Folate | 82mcg |