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Cauliflower Rice and Oven Roasted Cauliflower - Simple and uber-versatile cauliflower rice (Photo by Erich Boenzli)
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5 from 2 votes

Cauliflower Rice and Oven Roasted Cauliflower

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 hr
Course: Side Dish
Cuisine: American
Keyword: cauliflower rice, oven roasted cauliflower
Servings: 2
Calories: 280kcal

Ingredients

Cauliflower Rice

  • One (1-½ pound) head of cauliflower
  • 2 tablespoons extra virgin olive oil
  • 1 leek, finely chopped (about ½ cup)
  • ¼ teaspoon each of salt and pepper (more to taste)
  • ½ cup flat leaf Italian parsley, roughly chopped

Oven Roasted Cauliflower

  • One (1-½ pound) head of cauliflower
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon each of salt and pepper (more to taste)

Instructions

Cauliflower Rice

  • Cut cauliflower into chunks, rinse in colander, and pat dry.
  • 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.
  • 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.

Oven Roasted Cauliflower

  • Start by bringing a pot of salted water to a boil.
  • 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.
  • 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!

Notes

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Nutrition

Calories: 280kcal | Carbohydrates: 7g | Protein: 1g | Fat: 28g | Sodium: 599mg | Potassium: 164mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2005IU | Vitamin C: 25mg | Calcium: 48mg