Roasted Cauliflower Rice

I’ve posted before about my renewed love for cauliflower and all the great things that you can substitute it for (actual rice, pizza crust…the list goes on!).  Here’s a yummy variation on the simple form of cauliflower rice.  Cauliflower rice is not rice at all, but just food processed cauliflower that resembles rice.  And the best part is that you can eat as much as you want without feeling guilty…okay, that may not be true, but you can have A LOT of it and feel good that you aren’t consuming tons of calories AND you are putting something super healthy into your body!

I wanted to change my regular recipe up and roast the “rice” this time.  Roasting cauliflower gives it this great deep, nutty flavor – if you haven’t tried Cauliflower Fries yet, you don’t know what your missing!!

I was making chicken curry and thought roasted cauliflower rice would be a perfect pairing!

Ingredients:
1 medium-sized head of cauliflower (will make approximately 4 cups of rice), removed from stem, chopped into coarse pieces
Olive Oil spray
Nonstick spray
Salt, Pepper, Garlic seasoning – or any other type of seasoning you are in the mood for!

Preparation:
Preheat oven to 450 degrees and spray a foil lined baking sheet with nonstick spray.

Using a food processor, pulse the cauliflower until it resembles small grains of rice.

Spread the cauliflower evenly onto the baking sheet and then spray with olive oil spray, seasoning with salt, pepper and garlic seasoning.

Bake the cauliflower for about 40 minutes, turning it once about halfway through.

Remove from oven and serve!

As I said, I paired it with some chicken curry that I made using the Campbell’s Skillet sauces – have you used these?  Not bad in a pinch.

The nuttiness of the cauliflower combined with the creamy curry sauce was soooo good!

Nutrition:
Serves 3 (the cauliflower shrinks up a bit when baked)
Calories 65 / Carbs 11g / Fat 2g / Protein 4g / Fiber 5g / Sodium 431mg