Roasted Riced Cauliflower
Prep time:
5 mins
Cook time:
25 mins
Total time:
30 mins
Yield: 1 quart
Description
*You can use a whole head of cauliflower to make this recipe, but if you make Roasted Cauliflower Steaks, you’ll have the 8 cups you need to make this recipe, and since they both cook at the same temperature, it makes sense to roast them at the same time. Of course, using frozen riced cauliflower is super simple.
Ingredients
- 8 cups chopped fresh cauliflower from 1 head* or 2 pounds frozen riced cauliflower, microwaved until thawed enough to break up into bits
- 1/4 cup olive oil
- 2 tablespoons All-Purpose Spice Rub (Or substitute 1 tablespoon of paprika, and 1 tablespoon of chili powder)
- Option: 2 teaspoons chopped fennel seeds if making cauliflower bolognese
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees Spray a large (18- by 12-inch) rimmed baking sheet with vegetable cooking spray. Add cauliflower, olive oil, and spices; toss to coat. Place in the oven and roast until cauliflower is cooked through and impressively colored, about 20 minutes for fresh cauliflower and 25 minutes for frozen.