Roasted Cauliflower Rice

Alright guys, this is a simple recipe so I’m going to keep this post equally short. My aim here is not to replace rice with something that tastes exactly like rice. Cauliflower rice doesn’t take exactly like rice. When seasoned and cooked properly, it tastes better! AND packs more nutrition. Duh.

The key to delicious cauliflower rice is a slightly crispy texture so that each piece is distinct. If you steam or saute the rice, you risk ending up with a pile of wet, soggy, flavorless cauliflower nubs. Mashed cauliflower, with or without a few potatoes in it, is another great use of cauliflower, but should be very texturally distinct from cauliflower rice. Rice - crispy and fluffy, mashed - smooth and creamy. No in between. Follow?

The reason I know roasting cauliflower rice is 10 times better than steaming or sauteing, is because until last week, I always steamed or sauted my rice. It wasn’t until my dear friend Meera evangelized me to the ways of roasted cauliflower rice that I was able to see the error of my ways! So, thank you Meera! You are a constant source of inspiration for me and I don’t know what I would do without you in my life! I would not just cook fewer creative paleo dishes, but laugh much less and have fewer thought-provoking conversations. XOXO!

Roasted Cauliflower Rice

Cauliflower rice can make an amazing low-glycemic, low-carbohydrate substitute for white rice, brown rice, quinoa, or couscous in many recipes. While steaming or sauteing the cauliflower will suffice, roasting the cauliflower maximizes its delicious, nutty flavor with minimal effort.

Ingredients

1 head cauliflower

2 tablespoons melted grass-fed butter

½ teaspoon salt

¼ teaspoon cracked black pepper

¼ teaspoon thyme

1 tablespoon nutritional yeast

Directions

Preheat oven to 425 degrees Fahrenheit. Chop cauliflower very finely, into almost rice-sized florets. The tips should easily crumble apart, while the thicker stems may require more chopping. Place on a large baking sheet and toss with butter, salt, pepper, and thyme. Roast until golden brown and crispy, about 25 minutes, stirring halfway through. While still warm, toss with nutritional yeast.