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Roasted Cauliflower “Rice” and Carrots is one of those dishes that I wish I had started making years ago! I learned about using cauliflower as a substitute for mashed potatoes about 5 years ago, and love that, but had never riced it. I started doing this about the time I started ricing potatoes, and it didn’t start too well! Picture me trying to press partially cooked cauliflower through a potato ricer! I couldn’t figure out what all the fuss was about!
Roasted Cauliflower Rice and Carrots
Making riced cauliflower is much easier than you might think. You get a head of raw cauliflower and break off all the florets. Put them in a food processor and pulse several times until it resembles rice! Easy! Another way, if you don’t want to drag out the food processor, and are up for a little manual labor, is to simply grate it on the larger holes of your cheese grater (warning, this way is a tad messy, and cauliflower will fly around a bit!)!
You can now buy cauliflower rice in the store! Talk about easy! There is a certain grocery store chain that is actually rationing bags of cauliflower rice to 2 per person because it is so popular! Who knew that cauliflower rice was such a hot commodity!
There are lots of ways to cook cauliflower rice. You can do a stir fry, put it in a soup, make a salad, make a casserole out of it, and so on. I like to roast it, and usually with other veggies and some herbs or aromatics. This Roasted Cauliflower Rice and Carrots has sweet onion and ginger, which goes very well with the carrots and are delicious roasted!
Roasted Cauliflower Rice and Carrots
Ingredients
- 16 oz Riced Cauliflower uncooked (about 1 large head)
- 1 Carrot chopped into small pieces
- ½ Small Sweet Onion sliced thin
- ½ inch Knob of Ginger grated
- 1 ½ Tbsp Olive Oil
- ¼ tsp Kosher Salt
- ¼ tsp Black Pepper
Instructions
- Heat oven to 425 degrees.
- In a mixing bowl, add the cauliflower, chopped carrot, sliced onion, grated ginger, and mix well.
- Add the olive oil, salt & pepper and stir to combine, and to coat all of the vegetables in the oil.
- Spread the vegetables in a single layer onto a baking sheet lined with parchment paper.
- Bake for 30 minutes, stirring halfway through.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
