While we do enjoy creating healthy and easy one-pot recipes for dinner, sometimes one of the best clean-eating meals we turn to is a flavourful and healthy side paired with a chicken breast or another sort of lean protein. This roasted cauliflower rice is just the thing to round out an easy, healthy, and delicious dinner. Of course it keeps well for lunch the next day, but if you are anything like us, there may not be leftovers!
Let’s face it, it doesn’t taste exactly like rice. But who is to say that that’s a bad thing? We haven’t kept rice in our pantry for a couple of years now; in most cases, we substitute quinoa where most dishes would call for it. We don’t necessarily miss eating rice, but for many rice is a staple side dish that is tough to replace during the transition to clean eating. While not precisely the same, savoury roasted cauliflower rice offers an easy side dish that has a nice fluffy texture, while adding an extra boost of fiber and vitamins into your diet.
We originally thought that the prep for this recipe might prove to be a little too labour intensive to be practical, however it turned out to be much easier and faster than expected. Give it a try, and let us know what you think!
1 head of cauliflower, washed
2 Tbsp olive oil
1/4 tsp dried basil
1/4 tsp dried rosemary
1/4 tsp garlic powder
Salt and pepper to taste
Preheat over to 450° C. In a food processor, coarsely chop cauliflower until the approximate size and consistency of rice is achieved. In a large bowl, mix all spices into olive oil. Add cauliflower to the oil and mix well. Spread the cauliflower thinly on a baking sheet (with edges if you have one). Use two trays if the cauliflower head is large in order to keep the roasting time down. Roast the cauliflower in the over for 5 minutes. Mix the cauliflower on the tray well, then spread again into a thin layer and roast for another 5 minutes. Allow to cool slightly before serving. Enjoy!