Roasted Cauliflower Rice with Garlic and Lemon combines my love for cauliflower rice with the nutty flavor of roasted cauliflower. The tastiest way to prepare riced cauliflower!
Roasted Cauliflower Rice
Riced Cauliflower is a fantastic stand-in for rice when you want to eat low-carb, grain-free or keto. This roasted version is outstanding, but some of my favorite cauliflower recipes recipes are Cauliflower Fried Rice, Cauliflower Rice Arancini, and Skillet Cauliflower Rice Arroz Con Pollo.
What can’t cauliflower do! I love cauliflower every way from boiled, to roasted, but I also love using it for low carb swaps. Everything from low-carb mashed potatoes, low-carb potato salad, and low-carb rice!
What is Cauliflower Rice?
Cauliflower rice is small chunks of chopped cauliflower, about the size of a rice grain prepared as a rice substitute. A fantastic, low-carb, grain-free stand in for rice. You can make if yourself riced cauliflower yourself in a food processor, buy it pre-cut fresh in most supermarkets, or purchase it frozen.
Buying it pre-cut is super time saving, but will cost a little more than making it yourself and the shelf life of buying it fresh in bags is shorter than making it from scratch. Frozen will last longer, and is great for many recipes, although I find the taste best when you make it yourself.
What to Serve with Roasted Cauliflower Rice
This easy, 5-ingredient side dish goes great with just about anything from roasted chicken, roast beef, pork chops, steak or fish.
How To Make Cauliflower Rice
Cut the cauliflower into florets, then place a few pieces at a time in the food processor and pulse a few times until it resembles rice. Don’t put too much in the food processor as it will over-process and turn to mush.
More Veggie Rice Recipes
- Mexican Cauliflower “Rice”
- Cauliflower Fried “Rice
- Cilantro Lime Cauliflower “Rice”
- Cheesy Chicken and Veggie Rice Skillet
- Cauliflower Rice Arancini
Roasted Cauliflower "Rice" with Garlic and Lemon
Ingredients
- 16 oz riced cauliflower
- 1 tablespoon olive oil
- 3 cloves garlic, chopped
- 1/2 teaspoon kosher salt
- 2 teaspoons fresh chopped parsley
- 1 teaspoon fresh lemon juice
Instructions
- To cut the cauliflower into rice: Remove the core and coarsely chop the cauliflower into florets, then place the cauliflower (in 3 or 4 batches) in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
- Preheat oven to 425F. Spray a large sheet pan with oil. Combine the riced cauliflower, olive oil, garlic and salt on the prepared sheet pan, spread out in a single layer and roast in the oven 25 minutes, mixing halfway until golden.
- Remove from oven, top with fresh lemon juice and parsley. Makes 1 1/2 cups.
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Aw, thank you Suzanne!
Can you substitute minute Rice instead of cauliflower?
I used frozen riced cauliflower and this came out wonderful. I baked it for half an hour. I did mix it half way through. This was a nice side dish. I really enjoyed the lemon. It was the perfect addition.
425 for 25 minutes was way too hot/long. Most of it burned and had be tossed. I’ll try again at a lower temp —what we salvaged was delicious.
My family LOVES this recipe! I’ve shared it with many of my friends. This recipe is so delicious and flavorful. A definite “keeper”.
This is PERFECTION! So easy – so WORTH the little bit of effort – best cauli rice I have made to date!!!
Could you use frozen broccoli rice? I am allergic to cauliflower.😞
So good! I used frozen riced cauliflower instead of fresh and this came out great. Light and fresh!
This was really good😋. I added some leftover red bell pepper too! Perfect flavor with a hint of lemon. My husband really enjoyed it as well.
We love roasted cauliflower rice. I roast it at 425• in a Pyrex dish with seasonings mixed in. I also find the frozen green giant varieties to be the best for us. The store bought, produce section fresh cauliflower rice tends to smell weird during cooking, a turn off to me. I don’t make my own because of the smell factor. But the frozen is awesome, absolutely no smell factor. Thank you Gina for always tempting us with your fabulous meals! Love them!
Did you bake the riced cauliflower while it was still frozen? I don’t want
To have to cook a whole bag in the microwave since it’s only 2 of us eating lol
Ok this the best thing that has ever happened to cauliflower and cauliflower has been a well loved vegetable lately.
I can’t wait to try this! But if I use frozen cauli rice (because I have a bag hanging out in the freezer) would I really just need to increase the cook time, or will it turn to mush? Thank you 🙂
You would have to test it, it has more water.
After trying the fried rice recipe and loving it, we tried this one. Very good! My husband HATES cauliflower but said this could be a regular side dish! Will double the batch next time.
Great! 🙂
I’ve tried a few cauliflower rice recipes, but this is by far the best ! Its definitely become a fast staple, Thank you!
I don’t think I’ve tried a ST recipe that has not been amazing. This one is really easy and delicious. Only 2 pts per serving. Will definitely be a repeat!
Another winner! 21 year old son was scraping the bowl!
Awesome!!
I made this AGAIN tonight and it is one of my all-time favorites. I integrate this into my meal plan at least twice a month. And I’m not a cauliflower fan usually, unless it’s covered in cheese haha. This is the only cauliflower rice recipe I’ve found that truly can replace rice for me. I do use Green Giant frozen rice, microwave in bag for 4 mins, then squeeze ALL water out. I’m sure fresh is even more delicious. Thank you!
I made this as a side dish to the chicken and mushrooms in garlic white wine sauce and sautéed zucchini and tomatoes (my favorite). It was SO GOOD! I only wish I doubled up this recipe! We wanted more. I love skinny taste’s recipes as I’m never disappointed.
Oh and I added shallots to the cauliflower rice and zucchini this time and I highly recommend if you like lots of flavor. So yummy.
Thanks Jillian!
Why can’t this be made on the skillet with frozen riced cauliflower?
where does it say that you can’t?
Delicious and simple. My husband wasn’t excited to eat this, but loved it once he tried it!
Would this be good served cold or room temperature?
This was amazing! Absolutely loved it!
This was my first attempt at cauliflower rice, and it was hit! For 3 of us I made 20oz of the “rice” and shredded the cauliflower myself. It’s messy but so easy and pretty fast. Tasty, simple and light!
This was my first attempt at cauliflower rice. The recipe was easy and delicious. I feel like it tastes more like an ancient grain than cauliflower, which to me is a good thing. This basic recipe is going into the regular side dish rotation.
This was a HUGE hit tonight! Definitely going replace rice for us.
This is so delicious! I have not like ANY recipe for cauliflower rice until this one – TOTAL GAME CHANGER!!!
I don’t like cauliflower much at all, but in an effort to eat more vegetables, I gave this a try. It was AWESOME! I am so happy I tried it. Thank you, Gina, for all of your hard work. I love all of your recipes and cannot wait for your next cookbook! 🙂
great!!
going to stuff mini peppers with this
Delish!! We all enjoyed this, will be making again and again. Used fresh cauliflower and always will since it only takes a couple minutes in food processor. Thanks so much for sharing!