Cauliflower Rice and Oven Roasted Cauliflower

5 from 2 votes

Cauliflower rice and oven roasted cauliflower are two ways to make your cauliflower shine. Both let the subtle sweet and nutty flavors stand out.

Total Time1

Course: Side Dish

Cuisine: American

Keyword: cauliflower rice, oven roasted cauliflower

Servings:

Calories: 280kcal

Cut cauliflower into chunks, rinse in colander, and pat dry.
1 ½ pound head of cauliflower
Pulse in the food processor for about 20 seconds.
Over medium-high heat, heat up extra vigin olive oil and sauté a finely chopped leek for 2 minutes.
2 tablespoons extra virgin olive oil, 1 leek, finely chopped (about ½ cup)
Add uncooked cauliflower rice and stir occasionally for about 4 minutes. If you cook the cauliflower rice for too long it’ll become a) mushy and b) bitter.
Season with ¼ teaspoon each of salt and pepper. Toward the end, stir in parsley. Taste and re-season as necessary. Serve and garnish with some extra parsley.
¼ teaspoon each of salt and pepper (more to taste), ½ cup flat leaf Italian parsley, roughly chopped

Start by bringing a pot of salted water to a boil.
1 ½ pound head of cauliflower
Cut cauliflower flush at the stem with the rest of the head and place the whole cauliflower in the boiling water, upside down (including leaves), and reduce to a simmer.
Let it simmer uncovered for about 15 minutes. Then remove from the water and wait for the steam to dissipate.
Pour some olive oil into your hands and rub the cauliflower with it.
2 tablespoons extra virgin olive oil
Place whole cauliflower in a parchment-lined baking dish and bake in the oven at 450°F (place the oven rack one level above the middle so the cauliflower can brown) for about 45 minutes (until fork tender).
Slice into chunks and season with salt and pepper and a sprinkle of your best extra virgin olive oil. Serve and enjoy!
¼ teaspoon each of salt and pepper (more to taste), 2 tablespoons extra virgin olive oil