Healthy Mexican-Inspired Roasted Cauliflower Rice gets a flavor boost from the caramelization, and a Latin vibe from the cumin, chipotle, and garlic... AND. It's vegan, gluten free, paleo, keto, and delicious!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
1 large head cauliflower
1 tablespoon +/- olive oil
1 teaspoon ground cumin
1/2 teaspoon ground chipotle powder (or to your taste)
1 teaspoon garlic, minced
sea salt and ground pepper (to preference)
chopped cilantro to garnish
cotija or other cheese to garnish (optional not vegan or dairy free)
Preheat the oven to 400°. Remove the core and leaves of the cauliflower. Cut the cauliflower into pieces, and place in the food processor. Pulse until the cauliflower is small and fine like rice. Watch carefully and do not over-process!
Dump the cauliflower onto your baking sheet, sprinkle with olive oil, spices and garlic. Season generously with sea salt and fresh ground pepper. Mix with your hands to combine thoroughly. (If you don't like to mix with your hands, do the mixing in a bowl).
Spread in a thin layer on the baking sheet, then place in preheated oven.
After 5 minutes, give it all a stir.
Remove from the oven when the "rice" is golden brown throughout. This typically takes another 5 minutes or so.
Garnish with fresh cilantro and lime wedges, and serve.
After the first 5 minutes, keep a close eye on the cauliflower as you're looking for nice caramelization but not completely browned.
4 Amount Per Serving:Calories: 99Total Fat: 6gCarbohydrates: 10gProtein: 4g
Nutrition information is an approximation only from MyFitnessPal.com.