Oven-Roasted Cauliflower Rice


I recently hosted a dinner party for 12 people and wanted to serve cauliflower rice. But the idea of figuring out how to sauté, like, three heads of cauliflower — without the “rice” getting mushy — and how to have it all ready to serve at the same time was overwhelming. I wondered if there was an easier way.

There is: oven roasting!

Say hello to Oven-Roasted Cauliflower Rice. The oven-roasted rice is easier to make in large quantities (no stovetop management!), has a superior texture (no mush!), and tastes more like rice (nutty flavor!). This is my go-to from now on — even if I’m only making a single batch. Give it a try!

Oven-Roasted Cauliflower Rice

Serves 2-4 | Prep 10  minutes | Cook 25 minutes | Whole30 approved

  • 1 head cauliflower

  • 1 tablespoon coconut oil, melted

  • 3/4 teaspoon salt


Preheat oven to 425F. Cover a large, rimmed baking sheet with aluminum foil.


Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10 to 15 one-second pulses. You may need to do this in two batches to avoid overcrowding.


Place the cauliflower rice in a large bowl, add the melted coconut oil and salt. Toss with two wooden spoons until the rice is coated with the oil. Spread in a single layer on the baking sheet and roast until tender and beginning to get a few brown spots, about 25 minutes.


Serve with anything that needs a lovely bed of rice. (Meatballs are always a good choice.)

oven-roasted cauliflower rice

Bonus: Same Temp, Same Time

You might also want to note that the roasting time for Oven-Roasted Cauliflower Rice is exactly the same time and temperature it takes to bake a batch of meatballs — like the ones in this March Meatball Madness post or the Burgers, Balls & Bangers section of Well Fed 2. With about 20 minutes of prep and 25 minutes of oven time, you can have a complete dinner with minimal cleanup and maximum flavor. Just sayin’…

Hey, Mel! What About Your Stovetop Rice Recipes?

From now on, when I make my cauliflower rice recipes, I’m going to roast the cauliflower. It’s reliable, the work gets done in the oven without me needing to pay attention to it, and it’s far easier to double and triple recipes. YAY!

Here’s how you can adapt the recipes in Well Fed and Well Fed 2 to this new technique.



Well Fed: Cauliflower Rice Pilaf

Here are the changes you can make to the recipe in the book to use the roasted rice: Roast the cauliflower rice as instructed above. Meanwhile, heat the coconut oil and add the apricots, raisins, pine nuts, onion, and garlic. Stir with a wooden spoon to combine and cook until the onions are translucent and the nuts start to brown, about 5 minutes. Push the onions to the side of the pan and add the remaining 1 tablespoon of coconut oil. Add the cumin and cinnamon to the oil, then stir everything together—oil, spices, onions, nuts, fruit—so they all mingle in happy harmony. When you can smell the spices, about 30 seconds, turn off the heat, toss in the roasted rice, and toss until everything is combined. Try a bite, then season with salt and pepper.


Well Fed 2: Citrus Cauliflower Rice

Here are the changes you can make to the recipe in the book to use the roasted rice: Roast the cauliflower rice as instructed above. Meanwhile, heat the coconut oil and add the onions, cooking until the onions are translucent, about 5 minutes. Add the garlic and Aleppo pepper and stir-fry until fragrant, about 30 seconds. Add the ghee to the pan, along with the lemon zest and lemon juice. Toss in the roasted rice and stir until combined. Add the parsley, try a bite, then season with plenty of salt and a little pepper.

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  • Lydia says:

    BRILLIANT! I’ve never been a fan of cauliflower rice, and I tend to just ignore that it exists at all. But I’m going to try this because roasting improves anything. Thanks, Melissa!

  • Leslie says:

    I can’t wait to try this technique! I’m making chicken & “rice” today & this should save me a lot of time. Thank you so much!

  • Trish says:

    Thanks! I was planning on mashing cauliflower tonight, but this sounds better! I’m imagining the texture will be more al dente like I like my rice.

  • Felicia says:

    This is fantastic! I double or triple every recipe since my son eats us out of house and home. I can’t wait to try this! Thank you!

  • Dawn says:

    Brilliant! Just “riced” two heads of cauliflower last night and stopped by the kitchen store and picked up 2 large cookie sheets on the way home. I’m ready to roast!

  • Cat says:

    I stopped making cauliflower rice all that much because I make such a mess on my stove when I cook it. Problem solved! THANK YOU!! (though now I have another reason to wish for a double oven…)

  • Matilda says:

    I love cauliflower rice, and I love meatballs, and win that they take the same amount of time.
    I believe I will be making cauli rice and meatballs soon.

  • christa says:

    Just wanted to say thanks for this idea! Actually rice/potatoes have been my hardest vices yet (OK and cheese!) Knowing I can still have “fluff” on my plate makes my tummy sing 🙂

  • Sarah says:

    How thick a layer of cauliflower on the cookie sheet?

  • Lisa says:

    What a great discovery! Now I can make “rice” while I bake other items 🙂

  • helene says:

    I always grate my cauliflower when its raw and then put it in the microwave until its done. Is this method easier? And is microwaving it a big no no?

    • Mel says:

      I used to microwave mine, but I think the texture is a lot better if you don’t… although that depends on how you like to eat rice. I like mine fluffy and pretty dry, rather than wet-ish and soft.

      I think this method tastes a lot better and is easier than on the stovetop.

  • Ann says:

    I do this but I think other fats work better than coconut oil – I get more browning. I also like throwing it in the very hot oven then turning on the the broiler and toasting it to brown, tossing it, then toasting some more. Nom.

  • Heather R. says:

    Is this a recipe that would work well with making a large batch and then freezing for later use?

    • Mel says:

      I don’t think cauli rice freezes well. I tried it a few times, and it just turns into smelly mush when it defrosts. You can make a large batch and eat it for 4-5 days, but I don’t recommend that you freeze it.

      • Heather R. says:

        Thanks for the heads up.

        I live on my own, so it can be hard to deal with portion sizes, and avoiding eating the same the for a week straight.

        • Michelle Pope says:

          you can freeze the raw cauliflower into portion sized baggies/containers and thaw them individually when you are ready to make it. Or roast the cauliflower and add the mixins right before you eat – like the peppers for confetti rice, or the nuts and fruits for the pilaf

    • I haven’t tried this yet, so this is just off the top of my head, but if you made a large batch of the rice in the oven and froze the portion that you don’t think you could eat within a few days, when you defrost it you could add it to soups and other things that don’t depend on the crisp rice texture.

  • Kim D says:

    Oh I can’t wait to try this roasting method! I cook almost exclusively out of your 2 cookbooks and am currently in love with the coconut rice. Now I have to try it roasted with some meatballs on top! By the way, my favorite way to eat the meatballs is heated and cut into small pieces and tossed into sweet potato (white ones) salad (which is cold) that I make with mayo and black olives. The potatoes are sweet, the mayo is tangy, the olives are vinegary and the meatballs are little pops of heated meaty joy! I probably have this 2 weeks out of every month for dinner with a different meatball recipe each time! LOVE your recipes – my 2 cookbooks of yours look like they have been through a war zone as they are well-loved and covered in oil, sauce, bits of onions, etc.

    • Mel says:

      I’m so happy that you like the recipes in Well Fed and Well Fed 2 — thanks for letting me know!

      I also LOVE your idea for meatball salad. I’ve always thought it was weird that I liked hot meat with cold veggies and dressing — glad I’m not alone in that.

      Happy cooking to you!

  • Jen says:

    This is awesome timing – making your Nanking chicken tonight with cauli rice. I love that I won’t have to babysit the rice now! Thanks!

  • Lauren C-B says:

    This looks awesome! I’m thinking of making “rice” as my side dish for our blackened redfish tonight–if I wanted to add seasonings to this, would I just wait until it’s cooked and toss it in a bowl with the spices, or include the spices in the original tossing with coconut oil to cook with the spices on it? I’ve never made cauliflower rice before, so I’m not familiar how it cooks or what the consistency is like hehe! LOVE your books (and site)! Nice to have a paleo role model who lives so close to our area! (we’re in San Antonio)

    • Mel says:

      You can do the seasoning either way. If it’s spices, you could add them pre-roasting. For herbs, I’d add those at the en and toss with some fat. If you use my advice above as a guide under the heading, “Hey, Mel! What About Your Stovetop Rice Recipes?” you’ll get an idea of how you can do it.

  • Kristina says:

    Uh oh.

    My household adores any vegetable tossed in fat and roasted. Literally any vegetable (okay, so Mom doesn’t like asparagus or Brussels sprouts… but everything else is fair game). You name it, its been roasted in my oven. I can’t even imagine what they’d do if I started roasting cauliflower rice.

    This, however, just confirmed that when I am finally financially independent and have my own home, having a double full-sized wall oven and separate range top has gone from Pinterestfantasy to absolute necessity.

  • Anna says:

    This is so genius. Thank you!

  • Crystal says:

    You may have a recipe for this out there but please overlook my ignorance. I am new to the low Carb type world and wondered if this rice could be made into dirty rice. If so, would you have a recipe I could try? Thanks in advance!!

    • Mel says:

      I haven’t made dirty rice yet, but it’s on my to-do list — I LOVE it! I know Paleo Comfort Foods has a recipe in their cookbook, but it doesn’t seem to be online. I did a search for paleo dirty rice and found some recipes but honestly, none of them look too awesome. Most don’t include chicken livers, which is kind of key. This recipe from Simply Recipes is not paleo, but you could use her ingredients list and sub cauli rice — until I make up my recipe 🙂


  • Lissylis says:

    YUMMY, i wish i was eating this right now!

  • Ashley says:

    I tried cauliflower rice once before and hated it, so I was pretty skeptical about this. I made it tonight with Nom Nom Paleo’s Slow Cooker Chicken with Gravy. AMAZING. I mixed mine with ghee, garlic powder, salt and pepper. It took about 30 minutes for me at 425. Love, love, love. Will definitely be making this again.

  • Jenifer says:

    I tried this tonight and it was YUMMY. I bought a bag of florets from Costco and used almost the whole bag. I also used 2T of avocado oil instead of coconut and added about 15 minutes onto the cooking time. It was FABULOUS. Can’t imagine making it the old way ever again. THANK YOU!

  • Renee says:

    I made this last night with ghee. I love this because I can do the rice and the veggies at the same time. Served with roasted broccoli and this recipe: http://www.nytimes.com/2014/03/23/magazine/chicken-with-shallots-chef-style.html?smid=fb-share&_r=0

  • Jeanette says:

    Thanks for all your wonderful recipes and ideas. I will be doing this tomorrow in my small paleo café. It will definitely cut down prep time and get more done at once.

    I will be attending the Paleo FX and will be looking out for you.

  • Laurie says:

    Officially my new favorite way to fix Cauli Rice!! Thank you so much for this fab recipe!

  • Tiffany says:

    Just made some, it was delish and so easy I will be making caul rice on a regular now instead of avoiding. Had it with some pressure cooker curry.

  • De23 says:

    Thank you for this! I love the rice pilaf recipe, but it always did turn out a little mushy (or undercooked). Will try this as soon as I get to the store!

  • Amanda says:

    Love this! I drizzled it with a little lime juice and some cilantro to serve with the citrus carnitas and bam! A little Mexican fiesta! Love Well Fed and so does my non-paleo (yet!) hubs!

  • Bob Silverberg says:

    Made this tonight and it was fabulous. This will be my go-to cauliflower rice from now on. Thanks!

  • Sarah says:

    Wow! I just made your citrus cauliflower rice this week for the first time. It was a HUGE hit! I used the left over to make a cauli-fritter……. sooo good. So tonight I am trying the roast techniche. I can only imagine how good it will be! I love the taste of roasted cauliflower. Yumm! Thank you!

  • Elizabeth says:

    I can’t wait to try this! Just wanted to mention that I rice the stems too. I discard the dry ends, and peel the stem (like I would broccoli), then rice it in the food processor. Tastes great, less waste.

  • John Mack says:

    I need to try this, I cook for 7 a lot so this is the best idea I have ever seen!

  • Erin D says:

    I used your method with a twist last night. I finely chopped up two carrots & a generous quarter of an onion and roasted them right along with my cauliflower.

    I served it as a bed to some grass-fed beef roast that had just came out of the crock pot.

    For a little extra beefy goodness I added a few tablespoons of the liquid that came off the roast to the cauli rice before adding my beef.

  • Diane B says:

    Hands down the best thing to happen to our Paleo repertoire all year! So much easier than on the stove top! I had avoided making Cauliflower Rice because of the hassle on the stove. Now going to be a weekly staple!

    Only criticism: you forgot one of the crucial ingredients! Onion!

    Easy fix: I pulse a large onion in the food processor after pulsing the cauliflower. Mix into rice and coconut oil seasoning. The smell from the oven is AMAZING!!

  • Kristine in Santa Barbara says:

    Thank you so much for this. I’ve had no interest in cauli rice. We eat tons of cauliflower every week. But the idea of getting out the food processor and then trying to get it all cooked in my largest pan (12″ cast iron skillet) just sounded messy and undercooked. The roasting worked perfectly. Used coconut oil the first time since we were on a Whole30, used butter today. Just delicious and easy both ways!

  • Michelle says:

    OH. MY. GOODNESS. Just made this to use up some cauliflower nearing the end of its prime, and it is AMAZING. I may never eat cauliflower any other way. Thank you!

  • Amy C says:

    Genius! Could this be done with the coconut cauli rice from WF2? It’s one of my favorite variations, and I love anything that saves time 🙂

    PS- Your cookbooks are one of the biggest reasons I’ve started to eat Paleo. I haven’t found a bad recipe yet! Thanks for all you do!

    • Mel says:

      Hmmm… I’m not sure. Now I want to try it! I *think* it could work if you just mix the ingredients together and spread them on a baking pan, but I’m not sure… it might not get infused with the coconut milk the way it does on the stovetop.

      If you try it, let us know how it turns out!

      So glad you like my recipes! Thank you 🙂

  • Jerusha says:

    Love this. I recently started roasting my cauliflower to make mashed cauliflower for the same reason. Hadn’t thought of doing it with “rice.”

  • Alison says:

    Having cooked my way through virtually all the recipes Michele Tam has produced, I finally branched out to Well Fed. What on EARTH have I been waiting for???? Your citrus cauliflower rice (oven-roasted, yum, you are so right about the nuttier flavor) I could eat every day and night. Just ordered my hard copies so I can have them all the time rather than flipping through on Kindle. You’re a creative genius 🙂 (Oh and kick-@ss ketchup also rocked with the jalapeno bacon burgers)

    • Nom Nom Paleo is one of my favorites, too — and I’m glad you decided to give Well Fed a try. I’m really happy that you’re enjoying the recipes! And thank you for calling me a genius 🙂

  • Paleo4Africa says:

    Easy and delicious…love this!!

  • Desme says:

    This looks amazing. Please check out my new blog. I will be trying this tonight and posting it tomorrow :-))


  • Viki Breeland says:

    I will never saute cauliflower rice again! Oven roasted is the way to go. Thanks a bunch!!!

  • Alison says:

    hiya Mel, just had a quick question kind of on the rice topic (which I ADORE), and on another…. I am contemplating using all three racks in my oven to do one try of cauliflower rice, one tray of pistachio-crusted salmon, and one tray of roasted squash. All are 400 degree cookers…except for the rice. How much difference do you think that 25 degrees really makes? Can I get away with just putting it on the bottom rack where it’s warmer? Thank you so much! (PS now a zucchini soup addict too)

    • That should work just fine. Because you’re roasting and not baking (as in pastry baking), you have wiggle room regarding the temperature. The cauli rice might take a smidge longer to get toasty and lose its moisture, but it should be no biggie.

  • Cinda says:

    I was very skeptical–really didn’t think that cauliflower could be a substitute for rice. But after trying your method I am a believer–I would substitute cauli rice for regular rice any day. Very surprised that it didn’t taste like cauliflower–didn’t really have much of a taste–kind of like white rice. Thanks!

  • Celeste Davis says:

    I’m completely in love with this recipe. You mention tossing the cauliflower in a bowl with the coconut oil, and I’d just like to mention that what I do is use a Mist-o and just spray the coconut oil, I find it so much easier. Please tell me you have a Mist-o. Its the greatest thing since sliced bread. I’ve got one for coconut oil and one for EEVO. Oh, but I also should mention that I live in Vegas and my coconut oil is usually always in a liquid state. Thanks for the awesomeness. I made out with your citrus carnitas today as well. They are my new boyfriend. My husband says it’s cool.

    • Sadly, I tried a Mist-o for coconut oil and the oil got hard and clogged up the whole damn thing. It was a mess. I’m glad it works for you! Now that we’re in Vermont, my coconut oil is always solid like a rock 🙂

  • Curtis says:

    Instead od using a food processer try a cheese grater. Take the whole cauliflower head turn upside down and grate it to a couscous consistence. Works really well and does not go to mush.

  • JennF says:

    I’m coming late to the party, but tried your oven-roasting method to make your confetti rice from Well Fed last night (to go with Bora Bora Fireballs – yum!). The roasting worked so well – just the right texture and I loved the taste that the browning added to it. I’ll never nuke cauli-rice again! Thank you!

  • KristinDanelle says:

    Thank you so much for this! Tried this method tonight and the texture was absolutely perfect! I tossed it with some cilantro and lime juice and served with chicken ropa vieja. Amazing.

  • Dede says:

    If unable to use all the cauli-rice right away do you recommend coking the entire head at once and just reheating nor do you recommend reserving chopped cauli and only roasting what you’re gonna use?

  • Ms Nom Noms says:

    Making this with some pesto shrimp… Yummm!

  • Mike Helms says:

    I bought four bags of frozen cauliflower. Was less expensive than fresh. Will that work?

    • I’ve never tried it with frozen; it *might* be too watery.

      Here’s what you can try: Defrost the cauliflower, pat it dry, then chop it in the food processor. Be careful! It will probably only take 1-2 pulses before it turns to mush. Then toss with melted fat and roast. I’m not sure it will dry out, but you can give it a try. If it doesn’t work, you can turn it into mashed cauliflower: http://meljoulwan.com/2012/11/07/mashed-cauliflower/

  • Renee P. says:

    Does aluminum foil vs. parchment paper make any difference? I have this in the oven right now with foil, but I usually prefer parchment and I’m not sure if there is an advantage of one over the other.
    Based on all the glowing reviews, I’m excited to try this out!

  • Ariel says:

    I literally just took it out of the oven and tried a bite. It’s amazing!

  • Suzanne says:

    So good! I added a little coconut aminos to mine before cooking.

  • Tara says:

    Wow. Just wow. I loved it! I wish I had two heads… No, four! I did one for dinner and didn’t get much (4 people sharing it). I CAN’T WAIT to make more tomorrow. Seriously, this is so simple and so yum! I’m breaking down and buying your cook books after 3 weeks on whole 30 using mostly your recipes.

  • Rachel says:

    So glad I saw this! I am starting my Whole30 journey next week. One of my favorite breakfasts is an egg on white rice (weird, I know). Now I can still have it!

  • SallyBR says:

    Hello there! Just made a post linking to your article, thanks for a FANTASTIC recipe which is now part of my regular rotation

    (and by the way, I bought your WelFed2, love it!)

    if you want to see my post, here is a link, hope it’s not a faux-pas to include it, let me know if you object to it and I won’t repeat the offense.


    • I’m really glad you like this recipe and technique — so much easier/better than stovetop.

      I love that you’re excited about the recipe and totally appreciate the link back. Generally, it’s better for me if you don’t list the entire recipe on your site. You can share the ingredients list or a description — or even a photo — then link back to my site for the full recipe. That way we both get to enjoy the web traffic.

      No need to take down the cauli rice recipe; just a request for the future.

      Thanks so much for letting me know you like my recipes!

      • SallyBR says:

        Awesome! I will tell you what, I will modify the text tomorrow morning, to leave just a link to your recipe instead of the whole thing, and then elaborate on my modifications (the asparagus and almonds to top it)

        cannot quite do it tonight, but will get to it ASAP


        • That’s really sweet of you — but not necessary. Really. Thanks, though.

          • Christie says:

            Hi! I am starting Whole 30 soon (well, re-starting. Started earlier this year and had to redo as ended up with emergency appendix removal at the start of it (which – ha! – I initially thought was my body reacting to changing our diet and getting rid of bad for you foods!), which resulted in people bringing us meals for the weeks I wasn’t allowed to do much), and I am excited to try many of your ideas. Thanks for sharing them!

            …What prompted me to finally comment, though, is that I just wanted to tell you that I love how gentle and kind you are in your comments to people. Even when there is an opportunity to respond with annoyance, I love that you take the higher road, give people the benefit of the doubt and reply with kindness. It’s a gesture I really appreciate after reading so many blogs where the replies to comments are often ones of annoyance or rudeness.

            So anyway, thanks for your recipes and equal thanks for your kind heart, so evident in your posts and replies.

          • Thank you so much for this very sweet comment! I really appreciate you noticing… I *do* try to be compassionate. This nutrition stuff is not easy, and cooking doesn’t come naturally to everyone. I can be pretty snarky when talking about celebrities (I’m looking at you, Kim K.), but real people definitely deserve kindness and patience.

            Best wishes to you on your next Whole30. Emergency appendix removal?! Let’s not have anything crazy like that go down this time, OK? Drop me a line and let me know how you’re month is going! Happy cooking & eating!

  • SallyBR says:

    Ok, just changed the post…. hope it’s fine now!

    • Christie says:

      Will do! 🙂 And yes, the nutrition thing definitely doesn’t come easy for a lot of us! Grateful for others sharing what they’ve learned…. 🙂

  • katie f says:

    Made this tonight – loved it! Pulsed the cauliflower gently in the Vitamix. Worked great! Thanks 🙂

    • SallyBR says:

      Wonderful to know it works in the Vitamix! I just bought one, anxiously waiting for it to be delivered… and wondered if it would liquify the cauliflower too quickly

      cannot wait to use it!

  • Barb says:

    I literally fell over your website and I’m so glad I did
    I just made the Oven Roasted Cauliflower Rice and I can’t believe how great it was. Thank you so much for posting the recipe, this is going to become a staple in our family

  • Chip says:

    This is wonderful!!! This will take the place of conventional rice in my life.

  • Jim Gordon says:

    If I am doing a meatball with a sauce does the rice hold up well with the sauce or get mushy?

    • If you cook the meatballs and sauce separate from the rice, then pile it on top of the roasted rice, you’ll be good to go. It doesn’t get any mushier than regular rice.

      • Jim Gordon says:

        Thanks, I’ll let you know how it turns out. I am roasting them on a silpat which I use normally instead of a foil baking sheet

  • Angela says:

    Thank you! I made it to go with my curry today. Just posted a photo on instagram. LOVED IT! My new go to when low carbing. TY TY!

  • Samantha says:

    This is one of my favorite recipes! I make almost every week. Waaay better than the stovetop version. Thank you!!

  • Elaine says:


    Can’t wait to try this tonight. If I make a whole batch of this using 2 cauliflowers, does it keep in the fridge for reuse as say pilau? If so, for how long?


  • Leslie says:

    I’ve had to go GF & have been trying out cauliflower crust for pizza but have had problems getting all the moisture out. I wonder if baking it would help???

  • Dawn says:

    Citrus Cauli rice – So good!
    However, cauliflower rice, I dub thee…cauli-cous! That’s what the texture reminds me of.

  • mahogany says:

    Thanks for the idea.since I like my cauliflower rice on the drier side, this is the best option. Tossed the cauliflower with Olive oil, garlic,Creole seasoning, diced onions and peppers, and andouille sausage for a scrumptious jambalaya!

  • Natalie says:

    First of all your website is amazing and incredibly helpful! My husband and I are about to embark on our first Whole 30 and you have provided a ton of helpful information!!

    So many of your suggestions call for coconut oil. I’m allergic to coconut (and all other tree nuts) and not much of a cook! What can I use instead of coconut oil?

    Thanks for all the work you do to help others find there way to healthier eating!

    • So glad you’re enjoying the site! Have a great Whole30!

      You can use any fat that you like in place of the coconut oil: grassfed ghee, pastured lard, ducks fat, even extra-virgin olive oil. A few years ago, conventional wisdom said not to cook with EVOO, but that’s been refuted, so you can really use whatever fat you like (except crappy oils like vegetable oil, sunflower, canola, etc.)

  • Alison says:

    Has anyone tried this with frozen cauliflower? It is hard to find fresh up here I the Great White North and the last one I purchased was 7 or 8 bucks! CRAZY, I know! Frozen is still reasonable and readily available.

    Love your books! You are a food artisan!

    • I haven’t tried it, but I think it might work if you do it this way: Defrost the cauliflower and pat it dry with paper towels or a clean dish towel. Pulse it in the food processor — it should take more than 1-2 pulses to make the right texture. Then toss with fat and proceed. Let me know how it turns out!

      • Alison says:

        OMG. One pound bag of frozen cauliflower MIGHT yield 1 cup by volume of cauliflower in the end! It was pretty funny actually. I thought there would be enough for two! NOT. :-). I thawed in the bag for 30 min, then threw the partially thawed florets into the blender. (Probably not a good idea to thaw completely, as it would turn to total mush with the high water content.). Then I proceeded to lay the cauliflower bits on paper toweling and thawed the rest of the way. When I pulled out the toweling it was soaking wet. Baked according to the recipe and watched the 1 pound shrink away! If I were to do it again I would use 3 bags, but it seems unlikely. Someday cauliflower will become accessible and affordable again! I’ll use the frozen stuff for mash, but not rice next time.

  • Jen says:

    Love this recipe. It’s our go-to for cauliflower rice that we use for our gumbo. Mmmmmm

  • Kirsty says:

    How long can u kept the roasted cauliflower for ? I’m wanting to use it in meal prep 🙂

  • HJ says:

    Would frozen Trader Joe’s cauliflower rice work? Thank you!

  • Sheri says:

    Just made this for the first time to serve with a Whole30 compliant Butter Chicken and it was fabulous! Lent a slightly nutty flavor to the chicken and was soooo easy to make. This is definitely my new staple!!