Initially, I made toasted cauliflower rice as part of my Brussels Bowl*, but it was so delicious that I've started making it quite often as a stand alone side dish. The recipe below is the basic version, but you can add spices (like curry powder or cayenne) so that the rice is the perfect complement to any dish you are making. You can also stir in additional vegetables, such as mushrooms or Brussels sprouts to roast with the cauliflower if you want to bulk up the recipe. Just be sure to cut the vegetables into smaller pieces, so they cook in the same amount of time as the cauliflower rice.
Toasted Cauliflower Rice
Makes approximately 1 cup (depending on size of cauliflower head)
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1/2 of a medium head of cauliflower, broken into florets
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1/8 teaspoon garlic powder
Salt & Pepper
1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and coat with nonstick spray.
2. Place cauliflower in the base of a food processor (If you are using a small food processor, you will need to split the cauliflower into two batches).
5. Roast 15-17 minutes, or until edges of cauliflower turn crisp and golden. Stir halfway through cooking.
Nutrition Information--approximately 115 calories per serving (entire recipe)